Vegetarian Carpaccio

Vegetarian Carpaccio


Delicious thinly sliced vegetables. You'll only need a mandolin or sharp knife. 


  • 1 golden beet, peeled and sliced very thin

  • 1 ripe tomato, sliced very thin

  • 1 bulb of fennel, sliced very thin

  • 1 broccoli floret, sliced very thin

  • 1 cup frisee or lettuce

  • 1 tablespoon fresh basil or parsley

  • 1 lemon

  • 1 tablespoon olive oil

  • Black pepper to taste

  • 1 tablespoon Parmesan cheese, grated


  1. Slice the vegetables very thin. It helps to trim a little off the bottom of the beet so it remains stable on the cutting board.

  2. Arrange the vegetables on a platter in the manner shown in the photo. It is important to keep your pattern neat and symmetrical. Using a large platter is ideal.

  3. Sprinkle the platter with the lemon juice and olive oil followed by the basil, pepper, and Parmesan cheese.

  4. Serve immediately.



If you want to prepare this in advance, add the oil and vinegar last.You could use vegan cheese to make it into a vegan version.Don't be afraid to use other vegetables as you see fit.