No words to describe this recipe. I mean, look at it. It’s not my fault though…beetroots are amazingly beautiful. I’ve always liked them, but as a kid I must say I only ate them boiled. I love boiled beetroots, but they are so versatile that it feels unfair not to do them in different ways. Roasted would have been the obvious choice for me a couple of years ago, now I’m in love with the raw veggie. When you get it fresh and it’s crunchy, nothing compares to that slightly sweet flavour.

I couldn’t help myself and started adding it to ceviches all week, but then I realized these lovely beetroots needed a dish of their own. Then, my friends, this beetroot carpaccio was born. It’s probably one of the simplest things I’ve prepared. The best thing about it…read the title! Raw, vegan and allergen free (except if you are allergic to beetroots or any other ingredient in the recipe, because I don’t think someone can be allergic to them, but you never know…)

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Beetroot Carpaccio

Course Appetizer

Cuisine Mediterranean

Keyword beetroot, carpaccio, Gluten Free, Vegan

Prep Time 15 minutes

Total Time 15 minutes

Servings 2 people

Author silviafooding

Ingredients

• 1 medium beetroot
• 1 tsp nutritional yeast
• 1 tbsp olive oil (extra virgin)
• 1 tsp raw cacao nibs
• celery leaves

Instructions

1. Cut the beetroot in half and then slice thinly. Thin enough as to resemble any carpaccio, but not as much. 

2. Arrange beautifully in a plate

3. Sprinkle the rest of the ingredients on top carefully, except the olive oil.

4. When you are ready to serve it add the olive oil. It's important to do right before you eat it in order to keep the nutritional yeast texture almost intact.

Oh! and no need for knife skills, I didn’t cut them too thin because it’s good to have a little crunchiness after all 🙂 Have fun and keep fooding!