Beet carpaccio is a beautiful and elegant appetizer for any occasion, but mainly for the holidays. A showstopper vegan starter to make your table look fancy and inviting.



1 pack of precooked beets

1/4 cup roasted hazelnuts / pistachios

1/4 cup sprouts or arugula

For the dressing:

2 tbsp olive oil

1 fresh lemon, squeezed

salt and pepper to taste

1 tbsp silan (date syrup)



1). Cut open the beet’s bag and discard all the liquids to a bowl. Thinly slice all the beets with a sharp knife or preferably, a mandolin for even cuts.

2). Arrange all the slices on a plate or platter in a circular motion.

3). Prepare the dressing: Combine olive oil, fresh lemon, salt pepper and silan in a bowl. Mix very very well until well incorporated. Pour the dressing on the beets and let sit for 10-15 minutes to absorb all the flavors.

4). In the meantime roast your hazelnuts in a dry pan on medium heat for abut 3-5 minutes until nutty and golden.  Let cool for a few minutes, then  crush the hazelnuts with a knife, Sprinkle on top of the beets.

5) Garnish the center with fresh  arugula or some sprouts.

Serve and enjoy!


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