Vegetarian Carpaccio Popular Recipes

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Vegetarian Carpaccio

"A vegetarian twist on the classic carpaccio. Full of colorful root vegetables marinated in oil and vinegar and garnished with croutons and pine nuts."

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

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H25M

• 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.
• Heat bread cubes, pine nuts, and pumpkin seeds in a dry skillet over medium-low heat, stirring constantly, until toasted, about 5 minutes.
• 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.

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