Vegan Beet Carpaccio
Roasted beets sliced paper-thin and fanned across a plate make for one of the most visually stunning starters you can put on a table — and this one is entirely plant-based without sacrificing a single bit of elegance. The beets are individually foil-wrapped and roasted until tender, which concentrates their natural sweetness and makes the skins slip right off before you slice them into jewel-like rounds. A bright lemon-Dijon vinaigrette with just a touch of maple syrup ties everything together, giving you that perfect balance of tangy, savory, and subtly sweet. Toasted walnuts add crunch and richness, while torn mint and fresh parsley keep the whole dish feeling light and herbaceous. Finished with flaky sea salt and an optional drizzle of extra-virgin olive oil, it looks like something you'd order at a nice restaurant — but it comes together with straightforward ingredients and no special equipment beyond a sharp knife or mandoline. This recipe serves four as a starter or side, and it's the kind of dish that quietly impresses everyone at the table.
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
- 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!