• NUA Kitchen · Snack & Bakery

Beetroot Carpaccio Recipe

Easy to make & entirely plant-based

Spotlight on the beetroot

Beetroot is one of those vegetables that rewards patience. Left to marinate even for thirty minutes, the slices deepen in flavour, the vinegar softens their earthiness, and the lemon lifts everything to something bright and sharp. We finish with a handful of rocket, lettuce or microgreens — whatever the season brings — and a scattering of toasted sunflower seeds for crunch and warmth.

The dish is entirely plant-based, free of all 14 EU allergens, and best served cold — which makes it ideal for a generous table where dishes are meant to be shared, lingered over, and returned to.

Beetroot Carpaccio Recipe
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Beetroot Carpaccio Recipe

Cuisine: Vegan, Gluten-freeDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Total time

40

minutes

Ingredients

  • Raw beetroot: 3

  • Sunflower seeds: ½ tbsp

  • Balsamic vinegar: 2 tbsp

  • Rocket / lettuce / microgreens: to taste

  • Lemon juice: 1 lemon

  • Salt: to taste

  • Olive oil: to taste

Directions

  • Slice the beetroots: Using a mandoline or sharp knife, slice the raw beetroot paper-thin. Each slice should be almost translucent. Consistency in thickness matters; aim for under 2 mm. Make the marinade: In a small bowl, combine the balsamic vinegar, fresh lemon juice, olive oil and a pinch of salt. Whisk lightly to bring it together. Marinate the beetroot slices in it.
  • Arrange on the plate: Lay the beetroot slices in a single, slightly overlapping layer across the plate.
  • Add the greens: Scatter rocket, lettuce leaves or microgreens over the beet. Use whatever is freshest and most seasonal.
  • Toast the seeds: In a dry pan over medium heat, toast the sunflower seeds for 2–3 minutes until golden and fragrant. Remove immediately from the heat.
  • Dress and serve: Spoon the marinade over the carpaccio just before serving. Finish with the warm toasted seeds. Serve immediately, cold.

Notes

  • The dish can be prepared an hour ahead: arrange and marinate the beet, cover and keep refrigerated at 0–4 °C. Add the greens and seeds at the last moment. Consume within 24 hours.

    Microgreens from local Madeiran producers bring extra sweetness — look for pea shoots or radish microgreens when in season.

Beetroot Carpaccio Serving suggestions

At NUA, we serve this vegan beetroot carpaccio alongside our house hummus, gluten-free gressinis and many other vegetarian dishes.

If served as a starter, the beetroot carpaccio can sit comfortably beside grilled halloumi or fresh vegan cheese, roasted seasonal vegetables, or a lentil salad. It is the kind of dish that brightens the table and complements richer, more comforting vegetarian plates without overpowering them.

Make sure to store it refrigerated between 0 and 4 degrees and consume on the day.

Come taste them in Funchal

You can find this beetroot carpaccio — and everything else we bake, pickle and plate with love — at NUA, Rua da Carreira 232, Funchal, Madeira. We’re open all day for vegetarian breakfast and brunch. No reservations needed; just bring your appetite.