Beetroot carpaccio

Prep 15 min·Cook 15 min·2 portions·VEGAN

Ingredients

1-2 Beetroot (pre-cooked)
1 Tbsp olive or coconut oil
2-3 Tbsp walnuts
100 g Curry-mango tofu (smoked)
1 Tbsp raw cane sugar
1 orange
1 handfull arugula/rocket
1 spring onion
pomegranate seeds

Dressing

2 Tbsp olive oil
2 Tbsp lemon or orange juice
2 tsp mustard
2 tsp maple syrup
salt & pepper

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

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.