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Beet and radish carpaccio
(1 vote)
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 50 mins
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This delicious vegetarian carpaccio is packed with nutrients such as iron, folate and potassium from the beeets and powerful B vitamins from the radish.
This makes a beautiful and nutritious starter before a light fish or chicken dish.
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 Tbsp lemon juice
- 2 Tbsps Cider vinegar
- cilantro (ground)
- 1 tsp honey
- 2 ⅔ cups small Beets (finely sliced or shaved)
- 3.333 cups Radish (finely sliced or shaved)
- 4 Tbsps grapeseed oil
- 1 handful Mache Lettuce (lamb's lettuce)
- ½ handful Sprout (alfalfa and beetroot)
Preparation steps
1.
Whisk together the lemon juice, vinegar, coriander and honey with a little salt and ground black pepper, and add the beetroot, coating thoroughly. Cover and leave to marinate for around 30 minutes.
2.
Sprinkle 1 tsp salt over the radish and leave for 10 minutes, then pat dry and arrange on plates.
3.
Mix the oil through the beetroot. Check the seasoning and arrange the beetroot slices on top of the radish. Drizzle the dressing over the top and serve garnished with lamb's lettuce and sprouts.
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