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Beetroot Carpaccio
A carpacchio with beetroot, caramelized nuts and tofu.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Course:
Appetizer, Salad, Salat, Vorspeise
Keyword:
Beetroot, Carpaccio, christmas, Randen, Rote Bete, Vegan, Vorspeise, Weihnachten
Servings:
2
portions
Author:
Verena Frei
Ingredients
1-2
Beetroot (pre-cooked)
1
Tbsp
olive or coconut oil
2-3
Tbsp
walnuts
100
g
Taifun Curry-Mango Tofu
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
Cut the beetroot very finely or, better, slice it
Roughly chop the walnuts, crumble the tofu with your hands, fry both in the olive oil
Sprinkle the sugar on top and let everything caramelize - set aside
Fillet the orange (collect the juice for the dressing), wash the arugula/rocket and cut the spring onion into fine rings
Mix all ingredients well for the dressing
Spread the beetroot on a plate, sprinkle the tofu / walnut mixture over it, also the orange fillets, some rocket, spring onions and pomegranate seeds
Drizzle with the dressing and serve