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Vegetarian Carpaccio

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"A vegetarian twist on the classic carpaccio. Full of colorful root vegetables marinated in oil and vinegar and garnished with croutons and pine nuts."
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1 h 25 m servings 288 cals
Original recipe yields 4 servings

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  1. Cut beets, radishes, turnip, yellow carrot, purple carrot, and Jerusalem artichokes into very thin slices using a mandoline. Place slices in a bowl; add olive oil and red wine vinegar and stir gently with your fingers. Let marinate for 1 hour.
  2. Heat bread cubes, pine nuts, and pumpkin seeds in a dry skillet over medium-low heat, stirring constantly, until toasted, about 5 minutes.
  3. Arrange marinated slices on a serving plate. Top with toasted bread, pine nuts, and pumpkin seeds. Drizzle walnut oil on top; sprinkle with salt and pepper. Garnish with lettuce leaves.

Nutrition Facts

Per Serving: 288 calories; 23.9 g fat; 16.9 g carbohydrates; 3.9 g protein; 0 mg cholesterol; 214 mg sodium. Full nutrition

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