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Rote Bete Carpaccio
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Beetroot Carpaccio

A carpacchio with beetroot, caramelized nuts and tofu.
Prep Time15 minutes
Cook Time15 minutes
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