This simple but flavoursome vegan carpaccio combines finely sliced root vegetables with sweet pears and crunchy toasted walnuts, topped with a sweet vinaigrette. This makes for a great side dish or spring lunch.
Prep Time20 minutesmins
Cook Time3 minutesmins
Total Time23 minutesmins
Servings: 2people
Ingredients
2tbspExtra virgin olive oil
1tbspwalnut oil
medium beetroot
medium carrot
small fennel bulb
small pear
1tbspBalsamic vinegar
1/4cupwalnuts
1/4cupcup rocket
1/4tspSea Salt
1/8tspblack pepper
Instructions
Peel the outer skin from the beetroot and carrot and discard. Finely slice the fennel and arrange on a large serving platter. Peel the carrot into thin, wide ribbons and arrange across the fennel. Peel the beetroot into wafer-thin discs and arrange in amongst the fennel and carrots. Finely slice the pear and arrange in amongst the vegetables. Scatter over the rocket leaves.
Season the vegetables with salt and pepper to taste and drizzle with a tablespoon of olive oil. Set aside.
Add the walnuts to a small dry pan over a low/medium heat and toast gently until fragrant.
Whisk together the balsamic vinegar, remaining olive oil and walnut oil and drizzle over the carpaccio. Leave to stand for 10 minutes.
Crumble over the toasted walnuts to serve.
Notes
CNM recommends the use of organic ingredients.
Recipe from the CNM Natural Chef Kitchen
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