Anti Inflammatory Vegan Beet Carpaccio
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Learn more →Ingredients
4 servings
For the beets
- 4 medium beets (about 2 lb total), scrubbed and trimmed
- 1 tbsp olive oil
- ¼ tsp salt
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- ⅓ cup walnuts, roughly chopped
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint leaves, torn
- flaky sea salt, to taste
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap each beet tightly in the foil and arrange on a baking sheet.
- 2
Roast the beets until a paring knife slides through the center with no resistance, 45–55 minutes depending on size. Open the foil carefully and let the beets cool until comfortable to handle, about 15 minutes.
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