VEGAN BEETROOT CARPACCIO WITH ZESTY BROCCOLI CRUMB
Cuisine: Gluten Free, Vegan, Vegetarian
Keyword: beetroot appetizer, beetroot carpaccio, beetroot salad, broccoli crumb, christmas recipe, christmas side recipe, plant based christmas, side dish, vegetarian christmas, vegetarian side
For the carpaccio
3large beetrootwashed scrubbed and pat dried
Freshly ground black pepper
Drizzle of olive oil
For the dressing
1tablespoonextra-virgin olive oil
½teaspoonsea salt flakes
For the Broccoli Crumb
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.