Beetroot is not included often in our meal preparation. If you are not sure how to prepare beetroot, try this raw Italian classic, but instead of beef, you use beetroot! Easy and delicious beetroot carpaccio will become your new favourite dish! If you are now a fan of raw dinner, try its cooked version!
When I think about beetroot, I always imagine eating Borscht soup. Yes, the BORSCHT, a traditional Russian soup. As I come from Eastern Europe (not particularly Russia), I ate borscht a lot when I was a child. It was just a convenient and delicious quick lunch that my mum used to make!
And you know what? No one liked it except me and my mum! I guess beetroot is something that one has to get used to it, slowly. I reckon some people don’t like the taste of beetroot no matter what!
If you don’t like cooked beetroot, how about raw beetroot? Have you ever thought about eating raw beetroot? Making raw beetroot carpaccio can be a surprisingly good thing to try, especially served with raspberry drizzle.
What is carpaccio? It is a traditional Italian dish, usually appetizer-size. It consists of very think raw beef slices. It’s usually served with a little bit of olive oil, capers, onion, and even freshly squeezed lemon juice.
Carpaccio has become a very popular appetizer over time and no wonder that even raw thinly sliced vegetables are served as ‘veg carpaccio’ now. Even vegans and vegetarians want to have their own version of carpaccio.
Can’t you decide if you are a team of raw beetroot or cooked beetroot? You can prepare this beetroot carpaccio in both versions.
Raw version:
For this recipe, you need about 3 medium-size beetroots. Peel them with a peeler and cut the tops of beetroots off. With a very, VERY sharp small knife or mandolin, try to cut as thin slices as you are able. The thinner slices you cut, the more authentic look and crispiness of a traditional carpaccio you will get.
If you are not a good cutter, don’t worry. Thicker beetroot slices will work too.
Cooked version:
To make this recipe as simple as possible, buy a canned sliced beetroot. Drain the excess beetroot juice and rinse it with water. Then set aside.
Another way is to bake your beetroot in the oven. Place your peeled or unpeeled beetroots on a parchment paper in a baking sheet and bake for 1 hour or until beetroots become tender. Let beetroots cool down until you can handle them in your hands.
Cut off the tops of beetroots and cut the beetroots in thin slices with a sharp knife or mandolin.
Which version do you prefer? For my photos, I used cooked beetroot (a baked version). As you see, I am not the best cutter and my slices are not the thinnest they could be (can you tell? :D)
To make a raspberry drizzle, you need a handful of thawed raspberries, dijon mustard, balsamic vinegar, white rice vinegar, maple syrup (or rice malt syrup), and some olive oil. Ahhh, it’s so good!
One more thing for you. Do you know why you SHOULD eat beetroot? I am sure you have a feeling that beetroot is vegetables and therefore healthy. Here are a few reasons why beetroot should be included more often in your diet:
- helps with regular bowel movements
- is food for our brain
- is a good and healthy addition if you want to lose some weight
- improve high blood pressure
- contains many nutrients: vitamin C, vitamin B9, folate, iron, fibre, and potassium
- can even fight some types of cancer!
More healthy salad recipes? Then you might like these:
Ingredients
Raw version:
- 3 medium beetroots peeled, tops cut off and cut in thin slices
Cooked version:
- 1 can sliced beetroot drained and rinsed
- 3 medium beetroots *see notes
Raspberry Drizzle
- 1/2 tbsp Dijon mustard
- 1 tbsp white rice vinegar
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp maple or rice malt syrup
- 1/4 cup thawed raspberries mashed
To assemble:
- 2 cups baby rocket leaves
- 1 cup sprouts
- 1/4 cup walnuts chopped
- 2 tbsp olive oil
Instructions
- Mix all the ingredients for raspberry drizzle together and set aside.
- Arrange beetroot slices in concentric circles on your plates.
- Pour olive oil over beetroot slices to keep them moist.
- Add rocket leaves and sprouts on the top in the middle of the plates and drizzle with your prepared raspberry drizzle.
- Garnish with chopped walnuts.
- Serve immediately.
Notes
Did you make this recipe? Don’t forget to tag me on Instagram @writtenbyvegan or use hashtag #writtenbyvegan or share it with your friends and family! You can also rate this recipe below! 🙂
Klara Walterova
Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.