{"id":1183,"date":"2026-06-08T16:30:33","date_gmt":"2026-06-08T16:30:33","guid":{"rendered":"https:\/\/nuarestaurant.com\/?p=1183"},"modified":"2026-06-09T08:00:08","modified_gmt":"2026-06-09T08:00:08","slug":"beetroot-carpaccio-recipe","status":"publish","type":"post","link":"https:\/\/nuarestaurant.com\/pt\/beetroot-carpaccio-recipe\/","title":{"rendered":"Beetroot Carpaccio Recipe"},"content":{"rendered":"\n

Spotlight on the beetroot<\/h2>\n\n\n\n

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 \u2014 whatever the season brings \u2014 and a scattering of toasted sunflower seeds for crunch and warmth.<\/p>\n\n\n\n

The dish is entirely plant-based, free of all 14 EU allergens, and best served cold \u2014 which makes it ideal for a generous table where dishes are meant to be shared, lingered over, and returned to.<\/p>\n\n\n

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\n\t\t\t\t\t\"Beetroot\n\t\t\t\t\t
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Beetroot Carpaccio Recipe<\/h2>Cuisine: Vegan, Gluten-free<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

40<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    Raw beetroot: 3<\/span><\/p><\/li>

  • <\/span>

    Sunflower seeds: \u00bd tbsp<\/span><\/p><\/li>

  • <\/span>

    Balsamic vinegar: 2 tbsp<\/span><\/p><\/li>

  • <\/span>

    Rocket \/ lettuce \/ microgreens: to taste<\/span><\/p><\/li>

  • <\/span>

    Lemon juice: 1 lemon<\/span><\/p><\/li>

  • <\/span>

    Salt: to taste<\/span><\/p><\/li>

  • <\/span>

    Olive oil: to taste<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • 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.<\/li>
    • Arrange on the plate: Lay the beetroot slices in a single, slightly overlapping layer across the plate.<\/li>
    • Add the greens: Scatter rocket, lettuce leaves or microgreens over the beet. Use whatever is freshest and most seasonal.<\/li>
    • Toast the seeds: In a dry pan over medium heat, toast the sunflower seeds for 2\u20133 minutes until golden and fragrant. Remove immediately from the heat.<\/li>
    • Dress and serve: Spoon the marinade over the carpaccio just before serving. Finish with the warm toasted seeds. Serve immediately, cold.<\/li><\/ul><\/div>
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      Notes<\/h3>\n\t\t\t\t\t
      • The dish can be prepared an hour ahead: arrange and marinate the beet, cover and keep refrigerated at 0\u20134 \u00b0C. Add the greens and seeds at the last moment. Consume within 24 hours.

        Microgreens from local Madeiran producers bring extra sweetness \u2014 look for pea shoots or radish microgreens when in season.<\/li><\/ul>\n\t\t\t\t<\/div>