Beet Carpaccio with Avocado Purée & Roasted Hazelnuts (Easy & Elegant Appetizer)
I’ve been vegetarian for nearly 10 years, and during the early part of my plant-based journey, I didn’t realize I wasn’t properly nourishing my body. I had very little knowledge about nutrition and believed that eating healthy simply meant eating fruits and vegetables. It wasn’t until COVID hit in 2020 that I decided to take my health more seriously, which led me to enroll in the Institute of Integrative Nutrition. That period became a pivotal moment in my life, as the education I received fundamentally shifted my understanding of health and wellness. The experience changed my life and set me on an entirely new path.
Today, my mission is to empower others to embrace a healthier lifestyle through plant-based cooking. I believe food is self-care, food is connection, and food is energy. I’m here to show how plants can nourish the body, mind, and spirit. Helping people cook healthier, feel better, and become the best versions of themselves. Because food is mood!
Easy & Elegant Appetizer
Elevate your appetizer game with this easy and elegant beet carpaccio topped with creamy avocado purée and crunchy roasted hazelnuts. A healthy, plant-based, and vegan-friendly dish perfect for dinner parties, holiday gatherings, or a light starter any day of the week. Quick to make, gorgeous to serve!
What You’ll Need To Make The Beet Carpaccio
I used three different kinds of beets, but feel free to use one or two for a nice color contrast. I find that presenting them on a platter works best.
Ingredients:
1 medium golden beet
1 medium red beet
1 medium Chioggia beet
Olive oil
Maldon flaky sea salt
Pharaoh lemon vinegar
1 small ripe avocado
Toasted hazelnuts, roughly chopped
Roast The Beets
Preheat the oven to 400°F. Wrap the golden and red beets in aluminum foil with olive oil and a pinch of salt. Roast until tender, about 45–60 minutes. Do not roast the Chioggia; instead, slice it thinly on a mandoline and lightly cure with Pharaoh lemon vinegar and flaky salt for a 10-15 minutes
Make The Avocado Purée
Blend the avocado with salt, Pharaoh lemon vinegar, and just enough water to get a smooth, spreadable purée. Transfer to a squeeze bottle.
Avocado Purée
1 small ripe avocado
1–2 tsp Pharaoh lemon vinegar (adjust to taste)
1/8 tsp Maldon flaky sea salt (or to taste)
1–2 tbsp water (just enough to achieve a smooth, spreadable consistency)
Once the beets are cooked, immediately transfer them into an ice bath to halt the cooking process, then, after they have cooled, gently rub off the skins and carefully slice them into even rounds using a mandoline.
Arrange the beet slices on a plate or platter.
Drizzle with olive oil and Pharaoh lemon vinegar, sprinkle with Maldon flaky salt and chopped hazelnuts, then dot the avocado purée over the beets using the squeeze bottle and enjoy!
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If you make our Beet Carpaccio with Avocado Purée & Roasted Hazelnuts (Easy & Elegant Appetizer), I’d love for you to leave a comment or share a rating! I always enjoy reading your thoughts. Don’t forget to share your creations on Instagram, TikTok, or Pinterest using #victoriasearthkitchen—I can’t get enough of seeing your beautiful dishes come to life. If you love this recipe, be sure to check out some of my other favorite vegetable-forward dishes on the blog for more inspiration.
Beet Carpaccio With Avocado Purée & Roasted Hazelnuts (Easy & Elegant Appetizer)
Elegant beet carpaccio with creamy avocado purée and crunchy roasted hazelnuts. Healthy, vegan, and perfect as a light starter or party appetizer.
Ingredients
Instructions
- Roast the beets: Preheat the oven to 400°F. Wrap the golden and red beets in aluminum foil with olive oil and a pinch of salt. Roast until tender, about 45–60 minutes. Do not roast the Chioggia; instead, slice it thinly on a mandoline and lightly cure with Pharaoh lemon vinegar and flaky salt for 10-15 few minutes.
- Shock & peel: Transfer the hot beets directly into an ice bath to stop the cooking. Once cool, rub off the skins and set aside.
- Slice: Use a mandoline to slice the beets into thin, even rounds.
- Make the avocado purée: Blend the avocado with salt, a Pharaoh lemon vinegar, and just enough water to get a smooth, spreadable purée. Transfer to a squeeze bottle.
- Assemble & finish:Arrange the beet slices on a plate. Drizzle with olive oil, sprinkle with Maldon flaky salt and chopped hazelnuts, then dot the avocado purée over the beets using the squeeze bottle and enjoy!
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