Welcome, and thanks for stopping by!
I am so excited to be participating in the VVP today, and am bringing an appetizer to share. Not just any appetizer, but a beautiful perfect-for-fall Beet ‘n’ Bella Carpaccio!
Beets are the featured ingredient for this installment of the VVP, and since I absolutely love them I decided I’d commit to using them in my appetizer creation. I’m so glad I did!
This appetizer (it’s sort of a salad too, I suppose) is served cold. Enjoy the earthy flavors melded with the tanginess of the lemon juice, sweet acidity of the balsamic vinegar, fresh bitter bite of the arugula, and creamy crunch of toasted pinenuts.
Here’s how you make it:
Beet ‘n’ Bella Carpaccio – Vegan and Gluten-free
Serves 3-6 as an appetizer (you’ll want to make a lot more if you’re bringing it to a real potluck!)
Active time: 15 minutes
Inactive time: 20 inactive
Total time: 35 minutes
1 large red beet, peeled and trimmed
1 large portabello mushroom cap
4 tbsp. balsamic vinegar
2 tbsp. extra virgin olive oil, plus (optional) more for drizzling
2 tsp. tamari
2 tsp. freshly squeezed lemon juice (about 1 lemon)
2 tsp. lemon zest (about 2 lemons–zest before juicing!)
1/2 tsp. dried oregano
1/2 tsp. dried rosemary, chopped
1/2-1 cup baby arugula
1 tbsp. pine nuts, toasted
Salt and freshly ground black pepper, to taste
Slice the beet and mushroom cap as thinly as possible. (I do not have a mandoline so I did this by [very carefully] cutting on the bias with a sharp knife.)
Make the marinade by combining the balsamic vinegar, olive oil, tamari, lemon juice, lemon zest, oregano, and rosemary in a small bowl.
Place beet slices in a shallow dish and mushroom slices in another shallow dish. Divide marinade over both dishes and swirl around a little, making sure the beets and mushrooms are mostly covered. Let marinate in the fridge for 20 minutes, flipping halfway through.
While the beets and mushrooms marinate, wash and dry the arugula, then prepare your plate by adding a thin drizzle of olive oil (I used a garlic-infused variety) and then laying the arugula over it.
When the beets and mushrooms have finished marinating, remove the individual slices, shake off the marinade a little, and then lay them one by one on your serving plate, alternating beets and mushrooms.
Garnish with pine nuts, salt, and pepper. Serve chilled.
Recipe Note: When prepared according to this recipe, the beets remain pretty crunchy. If you would like them to be more tender, simply increase their marinating time, which will give the acids in the vinegar and lemon juice a chance to break them down more. I’d guess you could leave them in the marinade as long as overnight. I wouldn’t leave the mushrooms in for more than an hour, though.
1) Try subbing orange juice and zest for the lemon.
2) Try grilling the beets and mushrooms before plating.
To see what Radhika is serving over at Tickling Palates, click the icon below:
To go back and see what Ketty at Luminous Vegans has brought, click the icon below:
Or click here to start at the very beginning of the potluck!