Description
Plant-based beet carpaccio with avocado yogurt cream, olives, toasted pine nuts, and vegan parmesan cheese. Perfect for a beautiful appetizer or side dish!
Ingredients
Beet Carpaccio
- 1 bunch beets (3-4 beets), cooked and thinly sliced
- lemon, squeezed
- sprinkle of Himalayan sea salt
- black pepper
- 2–4 TBSP Vegan parmesan cheese, shaved
- ¼ cup toasted pine nuts
- handful of arugula
- 1/4 cup green olives, sliced
- 1 TBSP Eden Foods Extra Virgin Olive Oil
- 1 TBSP red wine vinegar
Avocado Yogurt Cream
- 1 large avocado, halved and pitted
- 1 cup almond milk yogurt
- ¼ tsp garlic powder
- Himalayan sea salt
- Black pepper
- 1 lemon, squeezed
Instructions
- First, prepare the avocado cream. Add all of the ingredients to a high-speed blender or food processor and blend until they’re well-combined and creamy. Taste the mixture and add more garlic powder, salt, pepper, and/or lemon, to taste. Refrigerate the cream until it’s time to serve.
- Arrange the thinly sliced beet on a large serving plate so they are overlapping and none of the plate is visible.
- Squeeze lemon juice on the beets and season them with a bit of salt and pepper.
- Top the beets with shaved vegan parmesan, toasted pine nuts, arugula, sliced olives, and red onion. Drizzle the dish with olive oil and red wine vinegar and serve with a side of avocado cream.
- This dish makes 2-3 small plates or one large plate.
- Store any leftover ingredients separately in airtight containers in the refrigerator and reassemble before serving.
Notes
Prep time doesn’t include time to cook beets
Avocado Cream adapted from Barefeet In The Kitchen
Beet Carpaccio inspired from M’s Family
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Appetizer, Side, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free