Elegant Vegan Beetroot Carpaccio with Mint and Walnuts
Colorful beetroot carpaccio served with pear and mint vinaigrette. A fresh elegant dish perfect for summer meals.
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Cooking tools:
- Mandoline
- Oven
- Aluminum foil
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Serving platter
- Fork
Ingredients
- 1 medium beetroot, fresh or pre-cooked
- 1/2 medium pear, firm, thinly sliced
- 1 handful rocket salad or lamb's lettuce
- 1 handful walnuts, roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 6 mint leaves, finely chopped
- 1/2 tablespoon lime juice
- 1 teaspoon maple syrup
- 1 teaspoon mustard
- Salt, to taste
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