Vegan Beetroot Carpaccio with Pear
Delicious beetroot carpaccio served with a slice of pear and a walnut-sesame crunch. Ready in 20 minutes only.
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Servings: 4
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.
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