recipe: Vegetarian Carpaccio

Vegetarian Carpaccio

Vegetarian Carpaccio
  • Prep Time: 1 h 25 m
  • Calories: 288 kcal
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Ingredients

Directions

  1. 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.
  2. Heat bread cubes, pine nuts, and pumpkin seeds in a dry skillet over medium-low heat, stirring constantly, until toasted, about 5 minutes.
  3. 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.
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