Beetroot Carpaccio Salad with Pear
Our Beet Carpaccio made with roasted beetroot, pear, walnuts, arugula, and a fresh mint vinaigrette is both refreshing and healthy. Vegan and gluten-free. It is so delicious!!!
| Servings | Prep Time |
| 4people | 5minutes |
| Cook Time |
| 1hour 15 minutes |
|
|
Ingredients
- 1-2 Beets
- 1 pear
- 1/2 cup arugula
- 1/4 cup walnuts
- 2 tbsp good extra virgin olive oil
- 1tbsp good apple cider vinegarchopped
- 6leaves fresh mintchopped
- 1/2tbsp fresh lime juice
- 1 tsp maple syrup
- 1tsp dijon mustard
- salt and pepper to taste
Instructions
- Preheat the oven to 200C / 400F
- With fresh beetroot, cut the top and the bottom part, wash the beetroot and wrap in tin foil paper. Bake in the oven for around an hour and 15 minutes at 200C. Once baked, leave to cool. Thinly slice the beetroot and lay on the serving plate.
- Place arugula in the center
- Shave the pear into small shavings and add them on top of the beetroot.
- To prepare the vinaigrette, mix the olive oil, apple cider vinegar, fresh mint leaves, maple syrup, mustard and a pinch of salt. Wisk all the ingredients together until combined. Pour onto the beetroot and salad leaves.
- Crush some walnuts and sprinkle on top before serving.
Recipe Notes
