Cheap, healthy and impressive appetizer: Beetroot Carpaccio

A beautiful, easy-to-make and delicious beetroot carpaccio with orange mustard vinaigrette and pomegranate seeds, served with parmesan and arugula. Can be incorporated into vegan diet by not adding parmesan.

Ingredients:

For the carpaccio:

• 2 medium-sized beetroots
• salt
• black pepper
• 2 tablespoons olive oil
• 1 handful arugula
• 2 tablespoons pomegranate seeds
• 1 tablespoon pine seeds
• 10-12 thin slices of parmesan (use potato peeler)

For the vinaigrette:

• 2 tablespoons orange juice
• 1 tablespoon olive oil
• 1 teaspoon white wine vinegar
• 1 teaspoon mustard
• ½ teaspoon mustard seeds
• 2 teaspoons Balsamico cream
• salt
• black pepper

Instructions

1. Preheat the oven to 180 ºC or 350 ºF. Take a piece of aluminum foil big enough to wrap 2 beetroots. Put them on the sheet of foil, sprinkle with salt, pepper and 2 tablespoons olive oil and wrap them tightly. Put them in he oven for 40 minutes.
2. Make the vinaigrette: combine orange juice, olive oil, white wine vinegar, mustard, mustard seeds, a pinch of salt and black pepper. Check the full recipe here: Beetroot Carpaccio

bon appetit