Beetroot Carpaccio with Apple and Celery

Raw vegan beetroot carpaccio with apple, celery, parsley, mint and pomegranates - a great appetizer for a meal in 5 minutes

  • AppetizersType
  • EasyDifficulty
  • 10 minPrep. Time
  • 6Serving/Unit


The Beets
Beet, 3 units
thinly sliced in a mandoline slicer
Season The Beets in a Bowl
Salt, 1/4 flat teaspoon
Date honey, 2 tablespoons
Lemon juice, 1 unit
freshly squeezed
5% vinegar, 2 tablespoons
In The Center of The Plate
Apple with peel, 1 medium unit
Grand Smith - cut into matches
Celery, 1 stalk
For Sprinkling Over
Date honey, 1 teaspoon
Lemon juice, 1 tablespoon
freshly squeezed
Parsley, 1 tablespoon
Mint, 1 tablespoon
Pomegranate seeds, 1 handful


1. In a bowl, mix the finely sliced beets together with the seasoning ingredients, and set aside for about 2 minutes to absorb flavors.
2. Arrange the beets on a nice serving plate (as shown in the image).
3. Place the apple slices and the chopped celery in the center of the plate.
4. Drizzle over a little date honey and lemon juice.
5. Sprinkle over a little chopped parsley, mint leaves and pomegranate seeds to taste.
6. There you have a delicious beetroot carpaccio.
7. Bon appetite (:

Equipment: mandoline slicer.

The quantities of ingredients in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 82 cal 63 cal
Proteins 1 g 1 g
Carbohydrates 20 g 15 g
Fat 0 g 0 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Liat Kader Recipe by Liat Kader
Beetroot Carpaccio with Apple and Celery
An excellent and easy appetizer