A Beetroot Carpaccio is an excellent vegan appetizer or side dish for a plant-based feast. And it requires little to no effort and can be made a day ahead! Perfectly roasted beetroot slices topped with an instant zesty broccoli crumb, a tangy mustard sauce and toasted nuts. Pretty as a picture and super healthy!

Vegan Beetroot Carpaccio With Zesty Broccoli Crumb - Cook Republic #vegan #easyrecipe #heathyrecipe #glutenfree #beetroot

This gorgeous Vegan Beetroot Carpaccio is the ace up my sleeve for dinner parties. I created it for David Jones magazine almost a year ago and has been in regular rotation in my kitchen. It is one of those brilliant recipes that barely requires any cooking or prep but looks like a million bucks on the table. It makes an excellent starter or side dish for say a Christmas feast and everyone loves it as it is vegan and gluten-friendly.

I love serving this beetroot carpaccio on pretty platters. Often, I will double the quantity below and make two platters instead of one and place them at either end of my long table. I also mix up the ways in which I present it with the beetroot fanned out in a circle on some platters and arranged in a neat rectangle (like the one pictured here) on some platters.

Vegan Beetroot Carpaccio With Zesty Broccoli Crumb - Cook Republic #vegan #easyrecipe #heathyrecipe #glutenfree #beetroot

So, how do you make a Vegan Beetroot Carpaccio?

You pick the freshest, firmest, largest, round beetroots you can find. And you give them a good scrub. I use a rough scrub cloth that I have reserved for scrubbing root veggies. The beetroot gets wrapped in a large piece of aluminium foil with salt, pepper and oil. And then into the oven for almost an hour to roast.

While the beetroot are roasting, it literally takes me a few minutes to mix the dressing sauce and blitz the broccoli in the processor for that beautiful lemony crumb. I store the sauce and broccoli crumb in the fridge until ready to use. Once the beetroots are cooled, I slice them up. Voila! The most gorgeous plant-based side dish ready to be served! Serve with extra crumb and dressing on the side.

Vegan Beetroot Carpaccio With Zesty Broccoli Crumb - Cook Republic #vegan #easyrecipe #heathyrecipe #glutenfree #beetroot Vegan Beetroot Carpaccio With Zesty Broccoli Crumb - Cook Republic #vegan #easyrecipe #heathyrecipe #glutenfree #beetroot

If you make this beautiful Vegan Beetroot Carpaccio, please let me know your thoughts in the comments below. And don't forget to tag me on Instagram @cookrepublic with #cookrepublic. I love seeing your Cook Republic creations! x


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Vegan Beetroot Carpaccio With Zesty Broccoli Crumb - Cook Republic #vegan #easyrecipe #heathyrecipe #glutenfree #beetroot


5 from 1 vote
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Author: Sneh
Course // Sides
Cuisine // Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 4


For the carpaccio

  • 3 large beetroot, washed scrubbed and pat dried
  • Pinch of salt
  • Freshly ground black pepper
  • Drizzle of olive oil

For the dressing

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon grain mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon sea salt flakes
  • 1 garlic clove, minced

For the Broccoli Crumb

  • ½ cup (40 g) broccoli florets
  • 1 lemon, zested
  • Toasted pine nuts and micro-herbs, - to serve


  • Pre-heat oven to 190°C (convention)/170°C (fan-forced/convection).
  • Cut three 8-inch squares of aluminium foil. Place a beetroot in the centre of each foil. Sprinkle a pinch of salt, add a dash of freshly ground black pepper and drizzle a smidge of olive oil over each beetroot. Gather the edges of the foil and wrap the beetroots in parcels. Place on a rimmed baking tray and bake in the pre-heated oven for 1 hour. Turn off the oven and allow to cool in the oven until ready to use.
  • Prepare the dressing by placing all ingredients in a small glass jar. Cover with lid and shake. Store in the refrigerator until ready to use.
  • Prepare the crumb by placing broccoli and lemon zest in the bowl of a small food processor. Pulse until coarse crumbs form. Store in the refrigerator until ready to use.
  • To assemble, slice the tops of the baked beetroot. Cut the beetroot into thin slices using a sharp knife. Arrange beetroot slices on a platter. Top with the broccoli crumb. Drizzle with the dressing. Garnish with pine nuts and micro-herbs.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic