RECIPES
BEETROOT CARPACCIO WITH ROASTED NUTS, RAISINS & COCONUT
Vegetarian, Vegan, Paleo, Gluten Free
Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
You don’t have to be a carnivore to enjoy a good carpaccio. This vegetable based version is easy to make and tastes amazing.
Your beets can be steamed or pickled... just drizzle a little bit of olive oil or make a vinaigrette.
Speaking of making a vinaigrette.
If you remember nothing else, remember this: the magic ratio of oil to vinegar is 3 to 1. Add some spices and sweetness depending on your recipe. If the vinaigrette won't taste good on its own it most likely won't taste good over your dish.
Health Benefit
Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium.
Beetroot fibre has been shown to increase the level of antioxidant enzymes in the body, (specifically one called glutathione peroxidase), as well as increase the number of white blood cells, which are responsible for detecting and eliminating abnormal cells. Beets are also one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal tract.
INGREDIENTS
SALAD
4 beetroot, cooked or pickled
some olive oil or a vinaigrette
to drizzle
TOPPING
1 handful of pine nuts
1 handful of raisins
1 handful of shredded coconut
METHOD
Thinly slice the cooked (or pickled) beetroot on a mandolin or with a very sharp knife and spread out
a plate. Drizzle some vinagrette over the beets or a good quality olive oil.
Meanwhile, roast pine nuts and raisins on an oven tray, shaking occasionally, until golden (2-4 minutes). Add the shredded coconut in for another minute or so. Be careful as it browns very quickly. Then scatter over beets.
If you like, add some green herbs or spinach as a topping.
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