Vegetarian Carpaccio recipe
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Ingredients
- 3 beets, assorted colors 4 radishes 1 turnip 1 yellow carrot 1 purple carrot 2 Jerusalem artichokes ¼ cup olive oil ¼ 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
Nutrition Info
- 288.3 caloriescarbohydrate: 16.9 gcholesterol: : -fat: 23.9 gfiber: 3.8 gprotein: 3.9 gsaturatedFat: 3.1 gservingSize: -sodium: 214.3 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Carpaccio
Directions
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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.