Beetroot Carpaccio with Plant-Based Feta Cheese

Fresh, naturally gluten-free, and full of that organic goodness from the countryside...

Right now, fresh beets (the glorious red ones) are in season – and they’re absolutely gorgeous! Paired with some ready-made organic vegan feta, it’s game on!

Plus Orsola listed some distinctive nutty oil alternatives that are going to make our gorgeous farmer’s market beetroot carpaccio even more special — fresh, vibrant, and full of that organic goodness from the Roman countryside.

Welcome to our Vegan Friendly Recipes collection! Happily edited and translated in English by Orsola 😀
For more check also our archive on appetibilis.net | And to access the Italian version , just click on “Collezione di ricette vegetali”

Some veggies are not as popular as they should be, and beets are one example. If you experienced this lovely ingredient as in parboiled or pickled variety, found in a packet, I would agree, not the best way. But trust us, give the raw beet a chance.

For this Carpaccio, our Chef picked up these beauties straight from a small organic family farm booth, at a local farmers’ market near Rome – everything super fresh, sustainable, and full of love from the growers!

But enough chatting – let’s get to it!

Say it in Italian: carpaccio [car-pàt-choh]

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Beetroot Carpaccio with Plant-Based Feta Cheese Recipe

You know that you can eat the whole thing? The greens (those leafy “locks”) get a quick sauté in the pan to make a yummy side. The root (that picturesque reddish ball: the tuberous root) is incredibly versatile – you can enjoy it boiled, raw, pickled, or even dried into powder as a natural food coloring.

I also got this amazing organic vegan feta (pleasantly rich, and ready-to-use), and thought to pairing it with thinly sliced raw beets, turning the combo in a carpaccio-style appetizer that would add such a cheerful pop of color to your tables... and trust me, this combo works!

📌 Please note! The info and directions provided for the recipe are indicative: the end result may vary from person to person.

Ingredients

portion: 2 to 4 (it depends from the beets size) | time: 10 min. | difficulty: Easy-peasy

• 1 Red Beetroot (200 g / medium size)

• 100 g Plant-Based Feta cheese

• ½ Lemon (the juice only)

• Oil to taste (*)

• Salt and pepper to taste

• Chives (or scallions) to add a green touch

Tools

• a mandoline-slicer (or a very sharp knife),

• a board,

• a peeler

Directions

1. Cut off the leaves, and wash the beetroot thoroughly.

   1. The leaves can be steamed or sautéed.

2. Peel the beet with the peeler and slice it - very thinly - with the mandoline.

3. Arrange the slices on a serving plate, making sure they are not overlapping too much; pour the lemon juice—don’t overdo it please!

4. For the quick version. Take the block of feta cheese and crumble it coarsely over the slices.

   1. If it’s firm enough, you could sliche with the mandoline too.

5. Season to taste.

6. And sprinkle the chopped chives… I used scallions from my terrace.

7. That’s it, enjoy it!

Notes …

• This dish is really easy, and can be prepared ahead. For the same day, best to make it in the morning, then it’ll have plenty of time to marinate.

• Remember, beets can stain, so you might want to use disposable gloves to peel and slice them

About the Oils (*)

Since Orsola cannot use olive oil, here are some delicious alternatives she recommends for dressing this red beetroot carpaccio.

“These oils go really well with the sweet-earthy flavour of raw red beet and the tangy notes of the creamy vegan feta, adding cheerful twists while keeping things light and elegant. Think sunny Italian vibes on your plate!

1. The first is Walnut oil — A classic favorite for beetroot dishes! Its rich, nutty depth complements the beets natural sweetness, adding that toasty note that pairs so well with feta and lemon.

   1. Perfect for a sophisticated, autumnal-winterish vibe!

2. Then there’s the Pistachio oil — Now, that’s a classy touch, a luxurious pop of flavor! It’s a precious oil that adds subtle nutty, almost buttery notes. It pairs wonderfully with this carpaccio’s ingredients. For an extra crunch, you could add some chopped pistachios to the recipe.

   1. It elevates the dish to gourmet levels, highlighting the fresh market produce.

3. Now, let’s talk about Almond oil — An excellent light condiment, even if on the sweetish side, its delicate marzipan-like hint lets the beets and lemon shine without overpowering.

   1. An elegant note for both sweet and savory dishes.

4. On to the Hazelnut oil — A fragrant one, with a warm and deeply nutty character, it adds an indulgent touch that contrasts beautifully with the crunchy raw beets and tangy-salty feta cheese.

   1. A little goes a long way for a cheerful, festive feel.

5. Last but not least, here comes the Avocado oil — The virgin and extra virgin kind have a rich, buttery, grassy flavour profile, making it an excellent and versatile olive oil substitute.

   1. For this carpaccio, it retains a certain lightness that doesn’t overpower either the beetroot or the feta, enhancing their characteristics when combined with lemon juice and chives. Ideal to showcase the natural sweetness of farm-fresh organic beets.

Buon Appetibilis!