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.

Vegetarian Carpaccio Ingredients

• 3 beets, assorted colors

• 4 radishes

• 1 turnip

• 1 yellow carrot

• 1 purple carrot

• 2 Jerusalem artichokes

• cup olive oil

• 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

How to Make Vegetarian Carpaccio

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.

Vegetarian Carpaccio Nutritions

• Calories: 288.3 calories

• Carbohydrate: 16.9 g

• Cholesterol:

• Fat: 23.9 g

• Fiber: 3.8 g

• Protein: 3.9 g

• SaturatedFat: 3.1 g

• ServingSize:

• Sodium: 214.3 mg

• Sugar: 7.8 g

• TransFat:

• UnsaturatedFat:

Vegetarian Carpaccio Reviews

• 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.