Recipe By ServingDumplings
Published Feb 17th
Prep 20m Cook 5m Additional 1h Ready In 1h 25m
Servings 4 servings Calories 288.3

A vegetarian twist on the classic carpaccio. Full of colorful root vegetables marinated in oil and vinegar and garnished with croutons and pine nuts.

Recipe Ingredients

  • 3 beets, assorted colors
  • 4 radishes
  • 1 turnip
  • 1 yellow carrot
  • 1 purple carrot
  • 2 Jerusalem artichokes
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 slice bread, cut into small cubes
  • 2 tablespoons pine nuts
  • 1 tablespoon pumpkin seeds
  • 2 tablespoons walnut oil
  • sea salt and freshly ground black pepper to taste
  • 1 cup baby lettuce, or to taste

Cooking Directions

  1. 1 Cut beets, radishes, turnip, yellow carrot, purple carrot, and Jerusalem artichokes into very thin slices using a mandoline. Place slices in a bowl; add olive oil and red wine vinegar and stir gently with your fingers. Let marinate for 1 hour.
  2. 2 Heat bread cubes, pine nuts, and pumpkin seeds in a dry skillet over medium-low heat, stirring constantly, until toasted, about 5 minutes.
  3. 3 Arrange marinated slices on a serving plate. Top with toasted bread, pine nuts, and pumpkin seeds. Drizzle walnut oil on top; sprinkle with salt and pepper. Garnish with lettuce leaves.

Nutrition Facts

  • Calories 288.3
  • Carbohydrate 16.9 g
  • Fat 23.9 g
  • Fiber 3.8 g
  • Protein 3.9 g
  • Saturated Fat 3.1 g
  • Sodium 214.3 mg
  • Sugar 7.8 g


  1. First time working with fresh artichoke. I may have included too many large leaves but otherwise I thought it was good. The boys were less found of it.

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