Vegetarian Carpaccio

Vegetarian Carpaccio
  • 3 beets, assorted colors
  • 4 radishes
  • 1 turnip
  • 1 yellow carrot
  • 1 purple carrot
  • 2 Jerusalem artichokes
  • 1/4 cup olive oil
  • 1/4 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


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

05/08/2018
Vegetarian Carpaccio, recipe PT15M PT1H 5 455 calories

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