As with my previous post, this simple and pretty dish was made for some friends at had over for a little pre easter lunch yesterday.
Beetroot carpaccio:
3 beetroots
3 tblsp of apple cider vinegar
1 tsp salt
a bit of vegan parmesan ( I used this recipe http://janeshealthykitchen.com/paleo-vegan-parmesan-cheese/, but couldn’t get the vitamin c crystals so added a tsp of miso instead… It is truly an amazing invention and you need to try and make this 🙂
Vegan mayo ( I make my own, it’s really simple, recipe will follow soon. Untill then store bought is fine or you can leave it out)
a bit of wasabi.
Peel and thinly slice the beets, a grater that does slices is a big help here. Mix the salt and vinegar in a bowl and put the beets in that mix, mak sure you mix it so that all the beets get a bit of vinegar and salt on them. Put that aside for about 15 minutes, it helps soften the raw beets just a bit.
Mix the mayo and wasabi, the wasabi can be a bit hard to incorporate, so you might want to dissolve it in a bit of lemon juice before adding it to the mayo.
Now rinse the beets in water, drain them and put them on a plate. Drizzle with a bit of good oil (your choice of olive, canola or any other favorite of yours), sprinkle with salt, pepper and parmesan. Put some wasabi mayo on top and you’re done. I pimped my carpaccio with some garlic sprouts and basil:
peaceloveveganfood 