Vegetarian Carpaccio Recipe

Name: Vegetarian Carpaccio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 beets, assorted colors; 4 radishes; 1 turnip; 1 yellow carrot; 1 purple carrot; 2 Jerusalem artichokes; 1/4 cup olive oil; 1/4 cup red wine vinegar; 1 slice bread, cut into small cubes; 2 tablespoons pine nuts; 1 tablespoon pumpkin seeds; 2 tablespoons walnut oil; sea salt and freshly ground black pepper to taste; 1 cup baby lettuce, or to taste

Servings: persons

3 beets, assorted colors
4 radishes
1 turnip
1 yellow carrot
1 purple carrot
2 Jerusalem artichokes
1/4 cup olive oil
1/4 cup red wine vinegar
1 slice bread, cut into small cubes
2 tablespoons pine nuts
1 tablespoon pumpkin seeds
2 tablespoons walnut oil
sea salt and freshly ground black pepper to taste
1 cup baby lettuce, or to taste

1
Cut beets, radishes, turnip, yellow carrot, purple carrot, and Jerusalem artichokes into very thin slices using a mandoline. Place slices in a bowl; add olive oil and red wine vinegar and stir gently with your fingers. Let marinate for 1 hour.
2
Heat bread cubes, pine nuts, and pumpkin seeds in a dry skillet over medium-low heat, stirring constantly, until toasted, about 5 minutes.
3
Arrange marinated slices on a serving plate. Top with toasted bread, pine nuts, and pumpkin seeds. Drizzle walnut oil on top; sprinkle with salt and pepper. Garnish with lettuce leaves.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 beets, assorted colors, 4 radishes, 1 turnip, 1 yellow carrot, and more.

Yes, Vegetarian Carpaccio falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Carpaccio

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