Beet Carpaccio with Avocado Yogurt Cream

Plant-based beet carpaccio with avocado yogurt cream, olives, toasted pine nuts, and vegan parmesan cheese. Perfect for a beautiful appetizer or side dish! 

When I was visiting Germany with M over the winter holidays, his dad made a beautiful Beet Carpaccio.

So good, in fact, that we both requested second plates. 

It was a refreshing reprieve from traditional German-style food, and I was immediately obsessed with the combination of flavor and textures. 

It’s fresh, light, and intriguing, with an earthy beet base, lots of savory toppings, and an easy oil and vinegar dressing. 

I knew I had to recreate it and share my version with you! 

This Beet Carpaccio with Avocado Yogurt Cream is perfect to prepare as a beautiful appetizer or side dish to share! 

Personally, I like to make a plate all to myself piled high with toppings and avocado yogurt cream. 

You might find yourself doing this too.

Let’s see. 

Honestly, I was a bit nervous to recreate this dish at home, especially since it’s such a staple for M’s family. 

I didn’t want to mess it up, you know? 

However, this is one of those recipes that I managed to nail on the first recipe testing round. 

Everything just…works.

Although the ingredient list is a bit on the long end, they’re all totally worth spending the time to gather and prep. 

You’re going to *love* the way the sweet sliced beets pair with salty olives, buttery pine nuts, creamy vegan parmesan, and bright arugula. 

The avocado yogurt cream is optional but adds a little extra flair to this pairing! 

Obviously, as this recipe is beet-based, we start with beets! 

There are several ways to prepare the beets for this recipe, and none of them is right or wrong. 

Just choose whatever option works for your taste and preparation time. 

If you’re cooking your own beets, either roast them whole for about ~60 at 400 degrees OR boil them for ~10-15 minutes. 

You want the cooked beets to be tender enough to slice into with a knife. 

If you’re short on time and energy, try using a pre-cooked and packaged beet instead. 

I recommend slicing them with a mandoline slicer so you can get nice, even, thin slices without a lot of effort. 

Before preparing the plate, I like to prepare the avocado yogurt cream in advance so it’s ready for assembly.

Here’s what you need:

• avocado
• almond milk yogurt 
• garlic powder 
• Himalayan sea salt 
• Black pepper 
• lemon

That’s it!

Add all of the ingredients to a high-speed blender or food processor and blend until they’re well-combined and creamy.

It should blend up pretty quickly.

Taste the mixture and add more garlic powder, salt, pepper, and/or lemon, to taste.

It’s hard to mess up this cream, so feel free to add your own spin on it! 

Refrigerate the cream until it’s time to serve. 

Now, back to the BEET. 

Here’s what you need for the beet carpaccio: 

• cooked beets
• lemon
• Himalayan sea salt 
• black pepper 
• Vegan parmesan cheese
• toasted pine nuts 
• arugula 
• green olives
• Eden Foods Olive Oil
• red wine vinegar

That’s it!

Arrange the thinly sliced beet on a large serving plate.

I like to place the beets so they’re slightly overlapping and none of the plate is visible. 

This makes for the best presentation! 

Squeeze lemon juice all over the beets and season them with a bit of salt and pepper. 

Once you’re happy with your beet arrangement, add your toppings. 

Top the sliced beets with sliced vegan parmesan, toasted pine nuts, sliced olives, red onion, and arugula. 

Feel free to leave anything off that doesn’t sound good to you!

For example, I actually prefer my beet carpaccio without red onion, so I typically leave it off of my plate. 

It looks beautiful, though, doesn’t it?!

You’re almost done! 

Drizzle the entire dish with olive oil and red wine vinegar. 

In Germany, we had the dish with balsamic vinegar, so that’s also an option if you have it!

I’m partial to the light acidity and taste of red wine vinegar, so I used it instead in my variation. 

I used Eden Foods Extra Virgin Olive Oil to dress this gorgeous appetizer. 

This cold-pressed olive oil has a gorgeous green flavor and mild buttery flavor. 

Each amber jar contains a blend of green and black olives that are stone-ground and pressed using methods to protect their flavor and nutrition. 

I use this oil in my every day cooking but prefer to use it in its natural state, drizzled on a dish or in dressing, because it’s so delicious!

Also, Eden Foods Extra Virgin Olive Oil is a good source of oleic acid and other antioxidant essential fatty acids that are integral to health and wellness. 

Olive oil tastes wonderful with the red wine vinegar to create a simple and flavorful dressing for the carpaccio.

It adds zesty flavor and healthy fats to jazz up this beautiful plate of plants! 

So, drizzle away! 

Once the carpaccio is dressed and finished, serve it immediately with a side of avocado yogurt cream.

I like to dollop to avocado yogurt cream onto my plate and mix everything together in bites. 

Usually I served this dish with grain-free crackers, too, to better scoop up the avocado cream. 

In Germany, they served the dish with crunchy white bread. 

This dish makes 2-3 small individual plates or one large plate. 

You can choose your presentation based on how many people you’re serving and the occasion. 

M and I like to do individual plate to make this appetizer more of a loaded up main. 

This recipe is best served fresh, just after assembly. 

However, if you have leftovers, you can store any leftover ingredients separately in airtight containers in the refrigerator and reassemble them later. 

The avocado yogurt cream will keep for 1-2 days and the other ingredients will keep for longer. 

Enjoy this Beet Carpaccio with Avocado Yogurt Cream as a beautiful plant-based appetizer or side. 

You’re going to love the flavors in this creative take on classic carpaccio. 

It’s perfect for a date-night in, party appetizer, or light lunch. 

To make this appetizer a full meal, add legumes, tofu, or tempeh for some extra plant-based protein. 

For a fun variation, try making this carpaccio with golden beets or rainbow beets, instead!

I haven’t tried this yet and I’d love to see your variations.

Enjoy! 

If you make this Beet Carpaccio with Avocado Yogurt Cream let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

For more easy plant-based appetizers, check out my Japanese Yam Rounds with Hummus & Sriracha and Eggplant Rounds with Herbed Yogurt.

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XO Lauren

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