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–+ servings

Beetroot Carpaccio Salad with Pear

Our Beet Carpaccio made with roasted beetroot, pear, walnuts, arugula, and a fresh mint vinaigrette is both refreshing and healthy. Vegan and gluten-free. It is so delicious!!! For less sugar content - golden beets work well. Also, you can use the beet tops as the leafy greens mixed with some microgreens or lettuce of choice.
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Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings: 4 people
Course: Apppetizer
Ingredients Method Notes

Ingredients
  

  • 1-2 Beets
  • 1 pear
  • 1/2 cup arugula
  • 1/4 cup walnuts
  • 2 tbsp good extra virgin olive oil
  • 1 tbsp good apple cider vinegar chopped
  • 6 leaves fresh mint chopped
  • 1/2 tbsp fresh lime juice
  • 1 tsp maple syrup
  • 1 tsp dijon mustard
  • salt and pepper to taste

Method
 

  1. Preheat the oven to 200C / 400F
  2. With fresh beetroot, cut the top and the bottom part, wash the beetroot and wrap in tin foil paper. Bake in the oven for around an hour and 15 minutes at 200C. Once baked, leave to cool. Thinly slice the beetroot and lay on the serving plate.
  3. Place arugula in the center
  4. Shave the pear into small shavings and add them on top of the beetroot.
  5. To prepare the vinaigrette, mix the olive oil, apple cider vinegar, fresh mint leaves, maple syrup, mustard and a pinch of salt. Wisk all the ingredients together until combined. Pour onto the beetroot and salad leaves.
  6. Crush some walnuts and sprinkle on top before serving.

Notes

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