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Red Beet Carpaccio, Walnut Oil Vinaigrette

This red beet carpaccio offers a perfect combination of earthy sweetness and refined flavors, enhanced by the richness of walnut oil. It's a light and elegant appetizer, ideal for starting a meal on a vegan and gourmet note.
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Prep Time 5 minutes
Total Time 5 minutes
Course Appetizers
Cuisine Italian
Servings 2 servings

Ingredients
  

  • 2-3 medium-sized red beets cooked and peeled
  • 1 small shallot finely chopped
  • 2 tablespoons of walnut oil (or hazelnut, toasted sesame, etc.)
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of Dijon mustard
  • Salt and black pepper to taste
  • A few walnut kernels crushed, for garnish
  • Some arugula leaves or young greens for decoration

Instructions
 

Preparing the beets:

  • Slice the cooked beets into thin rounds using a mandoline or a sharp knife. Arrange the beet slices on a plate, slightly overlapping them.

Preparing the vinaigrette:

  • In a small bowl, combine the walnut oil, apple cider vinegar, Dijon mustard, chopped shallot, salt, and pepper. Whisk well until the vinaigrette is emulsified.

Finishing:

  • Pour the vinaigrette evenly over the beet slices. Let it rest for a few minutes so that the beets absorb the flavors.

Garnish:

  • Just before serving, garnish the beet carpaccio with crushed walnut kernels and arugula leaves or young greens to add color and contrast.
Keyword Appetizers, Vegetables
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A recipe proposed by Maison Marmite