Ingredients Serving: 3 - 4
Beetroot Carpaccio
- 3 large beets , washed and scrubbed and sliced thin with a mandolin
-salt
-ground black pepper
-olive oil
Salad dressing
-1 cup raw beets
-1/2 sweet onion or yellow
-2 tbsp agave (sub maple syrup if don't have agave)
-1 clove garlic
-2 tbsp apple cider vinegar
- 3/4 cup plain vegan yogurt
Toppings
- vegan feta (i used violife)
-mixed greens
-micro-greens
-fresh basil
Instructions
Preheat the oven to 350f and prepare a baking sheet
Toss the sliced beets lightly in olive oil and place on baking sheet, make sure they do not touch each other. next lightly sprinkle them with salt & pepper. Roast in the oven until they are fork tender, about 1 hour. Remove and let cool.
While the beets are in the oven, make the beetroot vinaigrette. Mix all the ingredients in a food processor or high speed blender, until its creamy. Scoop out and set aside.
Once the beets are cooled, plate, sprinkle the salad toppings, drizzle the dressing on top and serve. Enjoy
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