A carpaccio is typically made with tender uncooked beef, I use finely sliced beets to make a similar but vegan dish. With their intense red color, beets vibrant color make for a beautiful dish, so use your imagination to arrange the “carpaccio” like a pro.
4 large beets
2 Tbs Crema Basilico (Balsamic vinegar reduction)
1 tbs Olive oil
8 basil leafs chopped
1/3 cup chopped roasted hazel nuts
salt & black pepper
Boil beets in water until soft (about 30 minutes depending on size). Place nuts on a baking sheet, preheat oven for F35o and roast nuts for about 10 minutes or until it smells like roasted nuts. Slice beets very fine. Place beets on a large serving plate. Arrange beets like a flower. Drizzle oil, creama basilico and sprinkle hazel nuts and fresh basil. Finish with salt and pepper to taste.