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  • Beetroot carpaccio plated with orange, rocket and pomegranate
  • Beetroot carpaccio served from above with rocket and orange
  • Spiced tofu crumble frying in the pan
  • Crispy tofu crumble as a topping in a small bowl
  • Beetroot carpaccio extreme close-up with orange and pomegranate
  • Beetroot carpaccio with gold cutlery served from above
  • Curry-mango tartare with pomegranate and mint served from above
  • Puff pastry candies with dates, one cut open, plated

9 DECEMBER 2021

Beetroot carpaccio

By Verena Frei

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This post is also available in: deutsch

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Last updated 9 July 2026

Prep
15 min
Cook
15 min
Servings
2 portions

Hello lovelies,

when things get festive, I love starters that look elegant on the plate and still come together easily, and my beetroot salad with oranges and ricotta belongs in that group too, with the beets baking in a blood orange marinade before they ever meet a plate. This beetroot carpaccio is one of those dishes: wafer-thin slices of beetroot, fresh orange and a topping of caramelised walnuts and curry-mango tofu.

Add fresh rocket and a light dressing with a fine citrus-mustard note. Is your mouth watering yet? I do hope so, because the carpaccio is a wonderful starter that surprises with plenty of flavour nuances.

Beetroot carpaccio served from above with rocket and orange

The beetroot carpaccio is not only wonderfully simple to make, it can also be prepared ahead beautifully. You can get the individual components ready in the morning, keep them well sealed and chilled, and then just assemble them for the menu.

  • Spiced tofu crumble frying in the pan
  • Crispy tofu crumble as a topping in a small bowl
  • Beetroot carpaccio extreme close-up with orange and pomegranate

Here the curry-mango tofu is prepared in yet another way and tastes so good in combination with the walnuts and lightly caramelised, though it swaps the pan for the oven when I bake it with sweet potato and pumpkin for my autumn rolls with a cashew beetroot dip. The perfect topping for the earthy, fruity carpaccio.

Beetroot carpaccio with gold cutlery served from above

Mango-curry tartare

Fruity and spicy tartare of curry-mango tofu, fresh mango and bell pepper with a topping of radicchio and pomegranate seeds. Refreshing, with no cooking and quick to make.

View the recipe: Mango-curry tartare

Curry-mango tartare with pomegranate and mint served from above

Puff pastry "candies" with dates

Sweet little parcels of puff pastry with a sweet-and-savoury surprise of pan-fried tofu, date and vegan cream cheese. A playful treat from the kitchen.

View the recipe: Puff pastry "candies" with dates

Puff pastry candies with dates, one cut open, plated

This beetroot carpaccio is part of my 3 quick and delicious Christmas starters - you'll find all three ideas at a glance there. For a sweet finish afterwards, my gingerbread mousse with cherries is a wonderful match, and I gather more festive recipes here in the Christmas recipes. I wish you a happy holiday season - do give the carpaccio a try! With bread and a dip alongside it becomes a dinner with almost no cooking, one of 15 ideas from my weeknight post.

Yours, Verena

TIPS

Verena's notes

The carpaccio is a rewarding dish for a festive menu, because all the components can be prepared calmly in advance. I like to get the beetroot, orange fillets, the caramelised tofu-and-walnut crumble and the dressing ready in the morning and keep everything chilled - just before the guests arrive it only needs plating. Pre-cooked beetroot saves time; if you prefer, cook the beets yourself and let them cool well. A sharp slicer gives you wafer-thin, elegant slices.

Beetroot carpaccio plated with orange, rocket and pomegranate

5.0 from 3 votes

Beetroot Carpaccio

Vegan beetroot carpaccio with orange, caramelised walnuts and curry-mango tofu - an elegant, festive Christmas starter you can prepare ahead.

  • Course:Appetizer, Salad, Vorspeise, Salat
  • Prep:15 min
  • Cook:15 min
  • Servings:2 portions
Vegan
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INGREDIENTS

Dressing:

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INSTRUCTIONS

  1. Cut the beetroot very finely or, better, slice it
  2. Roughly chop the walnuts, crumble the tofu with your hands, fry both in the olive oil
  3. Sprinkle the sugar on top and let everything caramelize - set aside
  4. Fillet the orange (collect the juice for the dressing), wash the arugula/rocket and cut the spring onion into fine rings
  5. Mix all ingredients well for the dressing
  6. Spread the beetroot on a plate, sprinkle the tofu / walnut mixture over it, also the orange fillets, some rocket, spring onions and pomegranate seeds
  7. Drizzle with the dressing and serve
GOOD TO KNOW

Frequently asked questions

  • The quickest way is with pre-cooked beetroot, which you only need to slice wafer-thin. Of course you can also cook the beets yourself and let them cool - for the carpaccio they should be nicely chilled and finely sliced either way.

  • Yes, the carpaccio is excellent to prepare ahead. You can get the individual components ready in the morning, keep them well sealed and chilled, and then simply plate them and drizzle with the dressing just before serving.

  • It works best with a vegetable slicer or a mandoline, so the slices come out even and almost translucent. Otherwise a very sharp knife and a little patience will do the job.

  • Pecans or hazelnuts work in place of walnuts. What matters is the quick caramelising with a little sugar - together with the tofu that gives the topping its fine sweet crunch.

  • Beetroot releases a lot of colour. Slice it on a board that can take stains, and plate the carpaccio only just before serving so the orange, rocket and dressing keep their own colours.

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