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Pear and Root Vegetable Carpaccio

This simple but flavoursome vegan carpaccio combines finely sliced root vegetables with sweet pears and crunchy toasted walnuts, topped a sweet vinaigrette. This makes for a great side dish or spring lunch.
Prep Time20 mins
Cook Time3 mins
Total Time23 mins
Servings: 2 people

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 tbsp walnut oil
  • 1 medium beetroot
  • 1 medium carrot
  • 1 small fennel bulb
  • 1 small pear
  • 1 tbsp balsamic vinegar
  • 1/4 cup walnuts
  • 1/4 cup cup rocket
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper

Instructions

  • Peel the outer skin from the beetroot and carrot and discard. Finely slice the fennel and arrange on a large serving platter. Peel the carrot into thin, wide ribbons and arrange across the fennel. Peel the beetroot into wafer-thin discs and arrange in amongst the fennel and carrots. Finely slice the pear and arrange in amongst the vegetables. Scatter over the rocket leaves.
  • Season the vegetables with salt and pepper to taste and drizzle with a tablespoon of olive oil. Set aside.
  • Add the walnuts to a small dry pan over a low/medium heat and toast gently until fragrant.
  • Whisk together the balsamic vinegar, remaining olive oil and walnut oil and drizzle over the carpaccio. Leave to stand for 10 minutes.
  • Crumble over the toasted walnuts to serve.

Notes

CNM recommends the use of organic ingredients.

Recipe from the CNM Natural Chef Kitchen