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!
56 thoughts on “Virtual Vegan Potluck: Beet ‘n’ Bella Carpaccio”
This looks lovely. I love beets with lemon juice and pine nuts; I’m sure they’re nice with sharp arugula, too!
Thank you! I have a bit of an arugula obsession lately 🙂
Yum! I’m impressed with your knife skills. I have trouble thinly slicing stuff and am hoping to get a mandolin for a holiday gift 🙂 I was weary about raw beets before this potluck but I’ve seen some dishes (including yours) that make it look so tasty!
Believe it or not, I just happened to find one super-cheap the very next day after making this! Excited to see what it can do.
Awesome! I can’t wait to see what you do with it! Did you find it at a thrift store?
At HomeGoods (TJ Maxx) actually!
Your go forward link should be http://www.ticklingpalates.com/2013/11/beetroot-tikki-recipe-healthy-easy_16.html 😀
Thank you! I have fixed it 🙂
My pleasure! Great! 😀
Beautiful, i bet the simplicity of this really allows the natural flavours to sing! xx
Everyone is making such awesome beet dishes!! This is absolutely beautiful and perfect for a Potluck! Thank you so much for participating!
Thanks Annie! This is an awesome event 🙂
FYI, your Go Forward link should be: http://www.ticklingpalates.com/2013/11/beetroot-tikki-recipe-healthy-easy_16.html
Thanks! It should be fixed now.
Beautiful! And two of my favorite foods.
Mine too! 🙂
This looks really good!
Looks gorgeous & so healthy. I could go one right now.
super creative! I can just imagine those tastes together. I always look at sliced raw beets and think of what a nice sub it would be for the carpaccio eaters, but was not inventive enough to actually create such a recipe. Bravo!
Thanks so much! I’m not sure I ever had “real” carpaccio but I did some research and it just seemed like beets would work. I definitely recommend it!
I never had it myself, (phew!) but I do see plenty of people order it in restaurants. This is a much nicer alternative!
Beetroot, mushroom, lemon and tamari – some of my favourite flavour combinations. Thank you for the recipe.
Oooh what a fancy appetizer. Looks yum! 🙂
Thank you! I liked it 🙂
this looks awesome. i love how pretty and thin the beet slices are:)
Thanks Richa! It took some patience 🙂
That is a beautiful plate. This looks incredible.
Thank you so much!
Such a visually appealing appetiser! Very impressive. I’m sure it is delicious. 🙂
Thank you! I really enjoyed it 🙂
How fresh and lovely!
What a beautiful appetizer!! I usually just do veggies and hummus, but this dish would pretty up any dinner party. Lovely photos too!! 🙂
Thank you so much! You can never go wrong with veggies and hummus though 🙂
Look at all of that color! Very festive!
Didn’t even realize until after posting that it’s basically red and green on a white plate! Good to know with holidays coming up… 🙂
beautiful, colorful and so healthy!
Beautiful plating! Looks like a simple yet fancy appetizer.
Thank you! I’m all for simple 🙂 Bonus if it can be prepared in advance!
Oh this is gorgeous! Such a beautiful addition to any dinner party table.
I love beets and balsamic! They are one of my favourite food pairings….besides chocolate and peanut butter
Mmm yes chocolate and peanut butter is the BEST!
Wonderful appetizer! I love beets and mushrooms. Happy VVP!
Thank you, Anna!
Gorgeous and healthy! Looks delicious!
Thanks so much!
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