All Recipes Best Recipe Salad Vegetable Salad Recipes

Ingredients

3 beets, assorted colors 4 radishes 1 turnip 1 yellow carrot 1 purple carrot 2 Jerusalem artichokes ¼ cup olive oil ¼ cup red wine vinegar 1 slice bread, cut into small cubes 2 tablespoons pine nuts 1 tablespoon pumpkin seeds 2 tablespoons walnut oil sea salt and freshly ground black pepper to taste 1 cup baby lettuce, or to taste

Nutrition Info

288.3 calories carbohydrate: 16.9 g cholesterol: : - fat: 23.9 g fiber: 3.8 g protein: 3.9 g saturatedFat: 3.1 g servingSize: - sodium: 214.3 mg sugar: 7.8 g transFat: : - unsaturatedFat: : -

Cut beets, radishes, turnip, yellow carrot, purple carrot, and Jerusalem artichokes 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.
Heat bread cubes, pine nuts, and pumpkin seeds in a dry skillet over medium-low heat, stirring constantly, until toasted, about 5 minutes.
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.

4 servings

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