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Beet Carpaccio

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Beautiful beets accented with tangy blackberries and aromatic thyme. This gluten free and vegan appetizer is sure to impress!

Ingredients

  • 3-4 small-medium roasted beets
  • 2 handfuls blackberries, rinsed
  • 2 handfuls pea sprouts, rinsed well
  • 2 Tbsp. extra virgin olive oil
  • 1/2 Tbsp. balsamic vinegar
  • 1/8 tsp. fresh thyme
  • salt + pepper to taste

Instructions

  1. Make the dressing: Mix olive oil, balsamic vinegar, thyme, salt, and pepper in a small bowl. Set aside.*
  2. Slice beets very thin. Spread them out on a plate in a pretty pattern.
  3. Place blackberries between (or on top of) beets. Get creative!
  4. Place pea sprouts in a small bowl and spoon some dressing over top. Mix to combine. Place pea sprouts on top of beets.

Notes

*You’ll have some dressing left over. Save it in a container in the fridge and throughout the week!

Find it online: https://www.fooduzzi.com/2015/03/beet-carpaccio/

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