• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking With Elo
  • Recipes
  • About
    • About Me
    • Work With Me
menu icon
go to homepage
  • Recipes
  • E-book
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • E-book
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » All Recipes

    Vegan Beetroot Carpaccio with Pear

    December 18, 2020 by cookingwithelo Leave a Comment This post may contain affiliate links.

    Jump to Recipe

    Delicious beetroot carpaccio served with a slice of pear, a drizzle of balsamic vinegar and a walnut-sesame crunch. Ready in 20 minutes only.

    Beetroot carpaccio with pear

    Vegan beetroot carpaccio

    Beetroot is the perfect vegetable to make a vegan carpaccio. I like to use pre-cooked beetroots, which are usually vacuum-packed. You can find them in any supermarket. All you need to do is to thinly slice them, beautifully arrange them on a plate and add a drizzle of olive oil and balsamic vinegar.

    Make the beetroot carpaccio ahead of time

    If you would like to prepare the beetroot carpaccio the day before, I recommend saving the juice that is in the package. Thinly slice the beetroots, and store them in their juice to prevent drying. Put them in an air-tight container and keep them in the fridge for maximum 1 day. Arrange them on plate with the rest of the ingredients shortly before serving.

    The most delicious walnut-sesame crunch topping

    The only ingredients you need are walnuts, sesame seeds, some maple syrup and a generous pinch of salt. The crunchiness and saltiness of this topping perfectly complements the beetroot carpaccio.

    Simply combine all the ingredients in a small bowl. Heat a small pan with a little olive oil. When hot, add the nut mixture and cook it over medium heat for 5 minutes. Then, shortly caramelize over high heat until golden brown. When it has cooled down, break the walnut-sesame crunch into small pieces.

    This walnut sesame topping is also great on any soup or salad.

    More vegan starters and appetizers

    • Easy oven roasted chestnuts
    • Beetroot hummus with balsamic vinegar
    • Vegan butternut squash soup

    The recipe

    If you tried this recipe, make sure to let me know how you liked it by rating it and leaving a comment below! Your feedback really matters! Follow me on Instragram, Pinterest and Facebook to never miss a recipe.

    Beetroot carpaccio with pear

    Vegan Beetroot Carpaccio with Pear

    5 from 1 vote
    Delicious beetroot carpaccio served with a slice of pear and a walnut-sesame crunch. Ready in 20 minutes only.
    Print Pin
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Total Time: 20 minutes
    Servings: 4
    Author: Eloïse Jennes

    Ingredients 

    For the walnut sesame crunch

    • 1 handful of walnuts
    • 2 tablespoon sesame seeds
    • 1 tablespoon maple syrup
    • 1 pinch of salt
    • olive oil

    For the carpaccio

    • 4 small pre-cooked beetroots vacuum-packed
    • 1 pear William's variety
    • 1 drizzle of olive oil
    • 1 drizzle of balsamic vinegar
    • 1 pinch of salt and pepper I use Sichuan pepper

    Instructions

    For the walnut-sesame crunch

    • Thinly crush the walnuts with a knife.
    • In a small bowl, mix the walnuts, the sesame seeds and the maple syrup. Add a generous pinch of salt.
    • Heat a small pan with a little olive oil. When hot, add the nut mixture and flatten it out with a spoon. Cook over medium heat for 5 minutes. Then, give it a stir and shortly caramelize over high heat until golden to dark brown. Mix constantly to prevent burning. 
      Let cool while you prepare the carpaccio.
    • When cold, break the walnut-sesame crunch into small pieces.

    For the carpaccio

    • Cut the beets into thin slices (about 2 to 3 mm thick) using a sharp knife or a mandolin.
    • Cut 4 slices off the pear. 
    • Arrange the beet slices in a circle on 4 small plates. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
    • Top with a slice of pear and the walnut sesame crunch.
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

    Discover more recipes

    « Maple caramelized Brussels Sprouts
    Beetroot Hummus with Balsamic Vinegar »

    This site contains affiliate links which means that I may receive a commission if you purchase through that link, at no extra cost to you. However, please know that I only provide links to products that I actually use and wholeheartedly recommend! Please read out full disclosure here.

    Reader Interactions

    Did you like this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Elo-portrait

    Hi, I'm Eloïse, the recipe developer and passionate food photographer behind Cooking With Elo. My goal is to show you that vegan and gluten-free recipes can be quick and easy to make (all while being incredibly delicious)! On the blog, you'll find easy-to-follow vegan recipes to put together your weekly meal plans!

    More about me →

    Popular Vegan Dinners

    • Tomato Pumpkin Sauce Gnocchi
    • 3-Ingredient Buckwheat Galettes
    • Easy Mediterranean Tomato Cucumber Salad
    • 30-Minute Vegan Lentil Bolognese

    3-Week Soup Challenge

    Join the challenge and meal-prep 3 nutritious, filling and super fun soup recipes per week!

    • 3-Week Meal-Prep Soup Challenge

    10-Minute Snacks E-book

    Sign up here to receive the most epic no-bake snack recipes that you can make within 10 minutes!

    Popular Vegan Desserts

    • Aquafaba Chocolate Mousse
    • Healthy Lemon Cookies (No Bake)
    • Vegan Lemon Pudding
    • Moist Carrot Cake Energy Balls

    How to support Cooking With Elo

    If you like my recipes, here are 4 easy ways to support me and my food blog:

    1. Leave a star rating and a comment under recipes your tried and loved.
    2. Share your favorite recipes with friends that are on a vegan and/or gluten-free diet.
    3. Sign up for the newsletter to be the first one to know about new recipes.
    4. Follow along on Instagram, I'd love to connect personally!

    Your support means the world and allows me to continue providing free recipes with you every week!

    Footer

    ^ back to top

    • Recipe Index
    • About Me
    • Privacy Policy
    • Contact

    Copyright © 2022 Cooking With Elo