Vegetarian Carpaccio

A vegetarian twist on the classic carpaccio. Full of colorful root vegetables marinated in oil and vinegar and garnished with croutons and pine nuts.

Step: 1

Cut beets, radishes, turnip, yellow carrot, purple carrot, and

Step: 2

into very thin slices using a mandoline. Place slices in a bowl; add olive oil and red wine vinegar and stir gently with your fingers. Let marinate for 1 hour.

Step: 3

Heat bread cubes, pine nuts, and pumpkin seeds in a dry skillet over medium-low heat, stirring constantly, until toasted, about 5 minutes.

Step: 4

Arrange marinated slices on a serving plate. Top with toasted bread, pine nuts, and pumpkin seeds. Drizzle walnut oil on top; sprinkle with salt and pepper. Garnish with lettuce leaves.

Per Serving: 288 calories; protein 3.9g; carbohydrates 16.9g; fat 23.9g; sodium 214.3mg.

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