Recipe By ServingDumplings
Rating
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

Reviews

  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.

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more