Breastfeeding Friendly Vegan Beet Carpaccio
Total time1 hr 25 min
Prep time20 min
Cook time50 min
4.6(17)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- ⅓ cup walnuts, roughly chopped
- 2 tbsp fresh flat-leaf parsley, roughly chopped
Can be omittedflat-leaf parsley
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!