Pescatarian Vegan Beet Carpaccio

Total time1 hr 25 min

Prep time20 min

Cook time50 min

4.6

(17)

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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
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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