Ingredients
- Beetroot Carpaccio
- 3 large beets, scrubbed and thinly sliced with a mandoline
- Salt
- Freshly ground black pepper
- Olive oil
- Beetroot Dressing
- 1 cup raw beets
- ½ sweet or yellow onion
- 2 tbsp agave or maple syrup
- 1 garlic clove
- 2 tbsp apple cider vinegar
- ¾ cup plain vegan yogurt
- Toppings
- Vegan feta, such as Violife
- Mixed greens
- Microgreens
- Fresh basil
Servings
Yields
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Linked Recipes
Preparation
Step 1
Preheat the oven to 350°F (175°C) and prepare a baking sheet.
Step 2
Lightly toss the beet slices with olive oil. Arrange without overlapping and season with salt and pepper. Roast until fork-tender, about 1 hour. Let cool.
Step 3
Blend all dressing ingredients in a food processor or high-speed blender until creamy.
Step 4
Arrange the cooled beets on plates. Add the greens, microgreens, basil, and vegan feta, then drizzle with the dressing.
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