A festive appetizer, this vegetarian beetroot carpaccio with truffle mayonnaise is ready in 15 minutes and super tasty!
Vegetarian appetizer
There is traditionally a lot of meat on the table during the holidays. To counterbalance that, I like to make at least the appetizer vegetarian. This vegetarian carpaccio is perfect for that! This appetizer is packed with flavor thanks to the many toppings (truffle mayo, parmesan...). And in my experience, even inveterate carnivores like this!
Why you'll love this recipe
So easy to make - I just can't over this. So much flavor in just 15 minutes. The secret? I use pre-cooked beets for this recipe. This literally saves you hours of time.
Easily adjustable - If you're not a fan of truffle mayo, just leave it out or replace it with lemon mayo or some extra pesto. If you don't have pine nuts on hand, just use walnuts. If you don't like sundried tomatoes, just leave them out. You can serve all the toppings on the table and let everyone assemble their own vegetarian carpaccio.
Serves a crowd - This dish can serve a crowd because it's so easy to make and you don't need to cook anything. Double or triple the recipe, and you'll still be done in less then half an hour.
Presentation Tip: arrange the beet slices in a circular pattern and drizzle the sauces artistically to create a picture-perfect plate. You could even add a little extra flair to the dish by using microgreens or edible flowers for additional color and flair.
Vegetarian carpaccio ingredients
Beets - you can buy vacuum-packed red beets at most supermarkets on the refrigerator shelf. These are already pre-cooked, and therefore, you can use them immediately. By the way, they are also ideal for a beet smoothie, beet pancakes or these amazing pink waffles.
Truffle mayonnaise - is nice and oily, adding a unique truffle flavor to the carpaccio. Not a fan? Use some extra pesto dressing and omit the mayonnaise.
Green pesto and olive oil - Combine these two ingredients to make a simple dressing. For best results, use your favorite pesto and the best extra virgin olive oil you can afford.
Cut sun-dried tomatoes into small pieces for little flavor bombs on your vegetarian carpaccio.
Arugula - Arugula brings a nice peppery touch to this dish. Lamb's lettuce is a good alternative if you dislike arugula.
Parmesan - coarse shavings of parmesan taste great on this vegetarian carpaccio. You can use pre-cut shavings, but fresh parmesan is unbeatable!
Pine nuts - add a nice crunch. Fry them briefly in a skillet without any extra oil, to extract most of the flavor.
Crackers - optional. I like to serve crispy, thin crackers with this vegetarian carpaccio.
Budget tip: Are pine nuts too pricey? You can replace them with walnuts.
Preparing the carpaccio
You can cut the beet slices earlier in the day and store them in an airtight container in the refrigerator until use. You can also make the pesto dressing and chop the tomatoes earlier in the day.
Toasting the pine nuts can even be done two days in advance.
Leftovers
Leftovers from this vegetarian carpaccio are not very tasty; because of the mayonnaise, they quickly become "rancid." So, preferably, eat everything the same evening!
Frequently asked questions
Yes! To make this dish vegan, use a vegan mayonnaise and replace the parmesan with a plant-based alternative. Make sure your pesto is also vegan, as some store-bought versions contain cheese.
If you don't like truffle or want a lighter option, you can substitute it with lemon mayo, balsamic glaze, or even just extra pesto. Each option brings a different flavor profile to the dish.
You can prepare the components (beet slices, pesto dressing, and toasted pine nuts) earlier in the day and store them separately. However, it's best to assemble the vegetarian carpaccio just before serving to ensure it stays fresh and vibrant.
Yes, but using raw beets requires more preparation time. You'll need to cook them first (either by boiling, roasting, or steaming) until they're tender, then let them cool before slicing.
Walnuts are a great alternative to pine nuts and are often more affordable. You could also try using pecans, almonds, or sunflower seeds for different textures and flavors.
Vegetarian carpaccio
Equipment
- skillet
Ingredients
- 4 precooked beets
- 4 sundried tomatoes
- 4 tablespoon truffle mayo
- 2 tablespoon pesto
- 2 tablespoon olive oil extra virgin
- 4 tablespoon pine nuts
- 4 tablespoon parmesan flakes
- 1 hand arugala
- thin crackers (optional)
Instructions
- Toast the pine nuts in a dry skillet. Shake them regularly; when they are lightly colored on all sides, they are ready. Keep at it because they burn quickly! Let cool in a bowl.
- Cut the beet into wafer-thin slices and divide among the plates.
- Slice the sun-dried tomatoes and divide over the beet carpaccio.
- Mix the pesto with the olive oil to create a dressing and sprinkle over the carpaccio. Drizzle the truffle mayonnaise over the carpaccio.
- Now divide the pine nuts, parmesan flakes, and arugula over the beetroot carpaccio and serve immediately.
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