Vegetarian Carpaccio

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

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 288 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

Heat bread cubes, pine nuts, and pumpkin seeds in a dry skillet over medium-low heat, stirring constantly, until toasted, about 5 minutes.

Step 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.