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Beet Carpaccio
This dish has the earthy elegance of beets with the crisp freshness of endives, the sweet crunch of candied walnuts, and the creamy richness of vegan feta. The combination of sweet, savoury, and tangy notes come together in each memorable bite. Whether enjoyed as an appetizer or a light, sophisticated salad, our Beet Carpaccio is a testament to the beauty of plant-based cuisine.Servings
Total
45 minPrep
30 minCook
15 minContains
soy
tree nut
Free from
peanut
sesame
gluten
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I used my beet tops finely sliced as I didn’t want to waste them. I agree with another post about the feta! It's banging! Will be making trough loads of this in future. Such and elegant dish. Easy but will really 'wow' your guests.
Amazing! All the the flavours go so well together. Will definitely make it again
Great recipe and very easy to adjust to what you have in your fridge. I added some arugula and persimmon as toppings, and the salad turned out delicious. Also, I advise you to make like three times the amount of that vegan feta because it is insanely good. You'll be eating it with a spoon, on toast, and pretty much on everything. I know I am.
This is so good . I used arugula instead just because that is what I had and even my husband loves it.
This tastes so good!!!!
The candied walnuts are just awesome.
Salad that I will make more often as it is super easy to make and just super tasty!!!