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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Heat bread cubes, pine nuts, and pumpkin seeds in a dry skillet over medium-low heat, stirring constantly, until toasted, about 5 minutes.

  • 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

288.3 calories; 3.9 g protein; 16.9 g carbohydrates; 0 mg cholesterol; 214.3 mg sodium. Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
11/15/2018
First time working with fresh artichoke. I may have included too many large leaves but otherwise I thought it was good. The boys were less found of it. Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/15/2018
First time working with fresh artichoke. I may have included too many large leaves but otherwise I thought it was good. The boys were less found of it. Read More
Rating: 4 stars
11/15/2018
First time working with fresh artichoke. I may have included too many large leaves but otherwise I thought it was good. The boys were less found of it. Read More