Beetroot Carpaccio

A stunning, vibrant dish that’s as delicious as it is beautiful, Beetroot Carpaccio is a fantastic plant-based take on the classic Italian appetizer. With its deep earthy sweetness, a touch of zest, and crunch from toasted nuts, this dish is perfect as a light starter or a side. It’s anti-inflammatory, low-GI, and nutrient-dense, making it a fantastic option for a wholesome meal.

Why You’ll Love This Recipe

✅ Rich in antioxidants – Beets are loaded with betalains, which help fight inflammation and oxidative stress.
✅ Naturally sweet & low-GI – A great alternative to refined carbs, beets provide steady energy without spiking blood sugar.
✅ Healthy fats for balance – Extra virgin olive oil and nuts add essential fats that support brain and heart health.
✅ A feast for the senses – The bold color, fresh herbs, and citrus zest make this a dish that looks as good as it tastes!

Serving Size:

4

Time:

90 minutes

Difficulty:

Easy

Ingredients

• 3 large beetroots, washed, scrubbed, and pat dried
• Pinch of salt
• Freshly ground black pepper
• Olive oil, for roasting
• 1 tbsp extra virgin olive oil
• 1 tsp wholegrain mustard
• 1 tbsp lemon juice
• 1 tbsp sugar-free maple syrup
• 1 tsp balsamic vinegar
• ½ tsp sea salt flakes
• 1 garlic clove, minced
• 1 lemon, zested
• Toasted pine nuts or walnuts, to serve
• Fresh basil leaves

Directions

1. Step 1: Roast the Beets
   Preheat your oven to 190°C (conventional) / 170°C (fan-forced).
   Cut three 8-inch squares of aluminum foil.
   Place each beetroot in the center of a foil square. Sprinkle with a pinch of salt and black pepper, then drizzle a little olive oil over each.
   Wrap each beetroot into a foil parcel and place them on a rimmed baking tray.
   Roast in the preheated oven for 1 hour, then turn off the oven and allow the beets to cool inside before handling.
2. Step 2: Make the Dressing
   In a small glass jar, combine extra virgin olive oil, mustard, lemon juice, maple syrup, balsamic vinegar, sea salt flakes, and minced garlic.
   Seal with a lid and shake well until fully combined.
   Store in the fridge until ready to use.
3. Step 3: Assemble the Carpaccio
   Slice the tops off the roasted beets and peel them (the skin should slide off easily).
   Using a sharp knife or mandoline, cut the beets into thin slices.
   Arrange the slices in a circular pattern on a serving platter.
   Drizzle the prepared dressing evenly over the beets.
   Garnish with toasted pine nuts or walnuts, fresh basil leaves, and lemon zest.
4. Step 4: Serve & Enjoy
   Serve immediately as a starter, side dish, or light salad.
   For extra freshness, add a squeeze of lemon juice just before serving.

🌱 Serving Suggestions

💡 Pair with: A side of leafy greens or grilled seafood for a complete meal.
💡 Top with: Crumbled dairy-free feta or extra nuts for added creaminess and crunch.
💡 Drizzle with: A bit of extra balsamic glaze for an extra layer of depth.

🥗 Nutritional Breakdown (Per Serving)

Calories: ~120 kcal
Carbs: ~12g
Protein: ~2g
Fat: ~7g
Fiber: ~3g
Sugar: ~7g (from beets & maple syrup)

This Beetroot Carpaccio is refreshing, nourishing, and bursting with flavour. Give it a try and let me know how you like to serve yours!