Wednesday, 27 July 2016

Roasted Balsamic Beetroot Carpaccio with Capers and Rocket

This is a vegan take on 'Beef' Carpaccio.  The beef is replaced with floppy slithers of roasted balsamic beetroot.
I know this plate looks sparse, but this is a starter - a light teaser before you are served your main meal.
As well as the sharp tangy velvet slices of beetroot, on the plate you will also find fronds of green pickings from the greenhouse.  Gosh, I do wonder why I don't make more of an effort to grow salad greens, they are just so much more tastier and punchier than those you pick up from the supermarket. And capers, roughly chopped for piquancy.  Enjoy.



 I am sharing this with Healthy Vegan Fridays hosted by the beautiful Rock My Vegan Socks and V Nutrition 
Roasted Balsamic Beetroot Carpaccio with Capers and Rocket
Serves 4
Ingredients
400g Plain or Balsamic roasted beetroot, thinly sliced with a mandolin
Lots of Salad greens, good mixture
4 tablespoons rapeseed or good extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste
2 tablespoons capers, rinsed and roughly chopped
Method
Whisk the oil and lemon juice with salt and pepper then drizzle over the salad leaves, stir in the capers.
Divide the beetroot amongst four plates, then evenly scatter over the capers and salad greens .
Serve immediately 

14 comments:

  1. Very refined! Well done on your homegrown leaves too. I don't have a glasshouse and have had to give up on growing greens as they get eaten by bugs so quickly!

    ReplyDelete
    Replies
    1. Thank you Kari. I have way too many homegrown leaves now that I don't know what to do with it, i suggested to D that i would serve it with dinner tonight and he snugged his nose, shem - they are gorgeous. I have been monitoring my greens - bug control otherwise....

      Delete
  2. Oh...I love beets...

    ~Have a lovely day!

    ReplyDelete
    Replies
    1. Thanks Teresa, you should try this

      Delete
  3. I love beetroot, but alas my family is not over keen on it. Beet carpaccio sounds wonderful.

    ReplyDelete
    Replies
    1. Perhaps you should treat yourself and make this for your ownesome some day ...

      Delete
  4. lovely starter - (who wants beef when they can have beets!)

    ReplyDelete
  5. And there was me thinking that my favourite new thing to do with beetroots was putting them in cakes! Now I see I've been missing out - carpaccio looks ever so fancy and delicious.

    ReplyDelete
    Replies
    1. Thank you Joey, yes its quite fancy - but we homely cooks can relish it in it too .

      Delete
  6. Simply delicious! I love the capers - it would really lend a nice flavour. Sounds like a great teaser before the main =)
    Thanks so much for sharing at Healthy Vegan Fridays! I'm pinning & sharing =)

    ReplyDelete
  7. Looks wonderful! Beetroot is such an undervalued veg, and so easy to grow, that it's great to see it taking centre stage. Thanks for sharing :)

    ReplyDelete
    Replies
    1. Thank you Emma, it so it but its been in the limelight quite a bit in the form of chocolate beetroot cake.

      Delete

If you’ve tried one of my recipes, Please let me know by leaving a comment below or tagging me social media with @SeasonalShaheen.

Thank You