Raw Beetroot Carpaccio with Fennel & Pomegranate Seeds

Raw Beetroot Carpaccio with Fennel & Pomegranate Seeds

This Raw Beetroot Carpaccio with Fennel & Pomegranate Seeds is the perfect side dish, starer or light lunch. It’s easy so easy to make, only requires a few key ingredients and pairs with just about everything! Not to mention that this salad is super crunchy, fresh and delicious! It is also easy to adapt according to food preferences and to make it vegan.

Raw Beetroot Carpaccio with Fennel & Pomegranate Seeds

If you’re in the mood for a fresh, crunchy and delicious salad this recipe is a must try! It’s easy to make, only requires 10 minutes and a few key ingredients. This salad is perfect to serve either as a starter, light lunch or as a side dish to your main course. It pairs well with just about everything. But I especially love to serve this salad as a starter or as a side dish along with a delicious fish dish. Not only is it easy to make, delicious and healthy. It also provides such a beautiful color palette to you dining table. And its filled with antioxidants and vitamins, which makes it very nutritious and good for your body. Because colorful and beautiful food always makes a meal feel more joyful. This beetroot carpaccio is served on an easy and delicious tahini, lemon and yogurt dressing, which adds a fresh and nutty flavor.

Raw Beetroot Carpaccio with Fennel & Pomegranate Seeds From Above

Ingredients for this Raw Beetroot Carpaccio with Fennel & Pomegranate Seeds:

  • Yellow beetroot
  • Polka beetroot
  • Fennel
  • Pomegranate seeds
  • Greek yogurt
  • Lemon juice
  • Tahini
  • Salt (optional)
Raw Beetroot Carpaccio with Fennel & Pomegranate Seeds Close Up

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Raw Beetroot Carpaccio with Fennel & Pomegranate Seeds

This is a delicous, fresh and crunchy beetroot carpaccio topped with fennel and pomegranate seeds
Course Appetizer, Side Dish, Side Salad, Starter
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Keto, Low Carb, Quick
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 plate

Ingredients

  • 1 Yellow beetroot washed and thinly sliced on a mandolin
  • 1 Pola beetroot washed and thinly sliced on a mandolin
  • 1/2 small Fennel thinly sliced on a mandolin
  • 2-3 tbsp Pomegrante seeds
  • 3-4 tbsp Greek yogurt
  • 1/2-1 tbsp Lemon juice
  • 1 tbsp Tahini
  • Salt, to taste (optional)

Instructions

  • Combine yogurt, lemon juice and tahini in a bowl. Season with salt if you like.
  • Place the yogurt sauce on a plate.
  • Slice the beetroots and fennel using a mandolin.
  • Arrange the beetroots in circles on top of the yogurt sauce.
  • Top with thinly sliced fennel and pomegranate seeds.

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