Vegan Rode Bieten Carpaccio

Gezonder eten, maar geen inspiratie? Deze vegan Rode Bieten Carpaccio is een uitkomst en het is nog lekker ook!

Portions

4

Preperation time

45min

Type of meal

Lunch or Diner

Introduction

About this Recipe

Written by: Tessa

Vroeger zou ik dit recept nooit hebben gemaakt. Ik hield niet van rode biet, noten, of paddestoelen. Nu is dat wel anders! Ik vind het heerlijk om van alle verschillende smaken te genieten. Deze vegan rode bieten carpaccio heeft zoete, zure, volle en aardse tonen. Het is zeker een aanrader!

Ingredients

  • 4 red beetroots

  • 150 g nuts to taste
    (we had Brazil nuts, pecans and cashews)

  • 100 g seeds
    (e.g. sunflower seeds and pumpkin seeds)

  • 30 g dried oyster mushrooms (from Rotterzwam)

  • 2 dates

  • 4 apricots

  • 2 Tbsp olive oil

  • 1 Tbsp agave syrup

  • 2 Tbsp balsamic vinegar

Step by Step Instructions

Step 1

Cook the beetroot for 30 to 40 minutes. While this is cooking follow the other steps.

Step 2

Soak the dried oyster mushrooms in warm water (at least 20 minutes).

Step 3

Break the nuts into smaller pieces.

Step 4

Toast the seeds and nuts over low heat until they look golden brown.

Step 5

Sauté the oyster mushrooms in a pan with olive oil. Simmer them over low heat for 15 to 20 minutes, stirring occasionally.

Step 6

Thinly slice the beetroot and place on a plate.

Step 7

Now sprinkle all the other ingredients on your beetroot-lined plate. Also add the balsamic, agave syrup and olive oil.

Tip: Water left over from rehydrating your oyster mushrooms? Use this as a base for a soup or sauce. It will give a wonderfully rich flavor to your other dishes!

Step by Step Instructions

Step 1

Cook the beetroot for 30 to 40 minutes. While this is cooking follow the other steps.

Step 2

Soak the dried oyster mushrooms in warm water (at least 20 minutes).

Step 3

Break the nuts into smaller pieces.

Step 4

Toast the seeds and nuts over low heat until they look golden brown.

Step 5

Sauté the oyster mushrooms in a pan with olive oil. Simmer them over low heat for 15 to 20 minutes, stirring occasionally.

Step 6

Thinly slice the beetroot and place on a plate.

Step 7

Now sprinkle all the other ingredients on your beetroot-lined plate. Also add the balsamic, agave syrup and olive oil.

Tip: Water left over from rehydrating your oyster mushrooms? Use this as a base for a soup or sauce. It will give a wonderfully rich flavor to your other dishes!

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