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    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.

    The 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

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