Vegan Beet Carpaccio with Creamy Avocado Yogurt: An Elegant Plant-Based Appetizer
Discover this vibrant, plant-based beet carpaccio recipe, beautifully paired with a rich avocado yogurt cream, savory olives, crunchy toasted pine nuts, and delectable vegan parmesan cheese. It’s the perfect show-stopping appetizer or a delightful side dish for any occasion!
The inspiration for this stunning Beet Carpaccio with Avocado Yogurt Cream recipe struck during a memorable winter holiday trip to Germany with M. His father, a brilliant cook, prepared a beet carpaccio that was so exquisite, both M and I couldn’t help but ask for second servings. It was a refreshing departure from the heartier, traditional German fare we had been enjoying, offering a burst of freshness and an intriguing combination of flavors and textures.
I was instantly captivated by the dish: its vibrant, earthy beet base, generously adorned with an array of savory toppings, all brought together by a simple yet elegant oil and vinegar dressing. The experience left a lasting impression, and I knew almost immediately that I had to recreate my own plant-based version and share it with you. This recipe is designed to be a beautiful, light, and utterly delicious appetizer or side dish, perfect for sharing. However, if you’re anything like me, you might find yourself building a personal plate piled high with all the wonderful toppings and that irresistible avocado yogurt cream. It’s simply that good!
To be completely honest, I approached recreating this dish at home with a touch of apprehension. Knowing how much M’s family cherishes their original recipe, I felt the pressure to get it just right. The last thing I wanted was to miss the mark on something so special! Yet, to my delight, this turned out to be one of those rare recipes that came together perfectly on the very first test. Every component harmonizes beautifully, creating a symphony of taste and texture that truly “just works.”
While the ingredient list may appear a little extensive at first glance, I assure you, each item plays a crucial role and is absolutely worth the effort to gather and prepare. You’re going to fall in love with the delightful interplay of flavors: the natural sweetness of thinly sliced beets, the salty punch of briny olives, the rich, buttery crunch of toasted pine nuts, the creamy, umami notes of vegan parmesan, and the fresh, peppery bite of arugula. These elements create a culinary experience that is both sophisticated and deeply satisfying. And for that extra touch of luxurious creaminess that elevates the entire dish, the avocado yogurt cream is an absolute must-try – it adds a bright, tangy richness that perfectly complements the earthy beets and savory toppings.
As this is, quite obviously, a beet-centric recipe, our culinary journey begins with the star ingredient: beets! There are several excellent ways to prepare your beets for this carpaccio, and the beauty is that none is inherently superior to another. Your choice should simply depend on your personal taste preference and the amount of time you have available for preparation.
If you opt to cook your own beets from scratch, you have a couple of fantastic methods. You can either roast them whole in the oven for approximately 60 minutes at 400 degrees Fahrenheit, which helps to concentrate their natural sweetness and creates a deeper, earthier flavor. Alternatively, you can boil them for about 10-15 minutes, a quicker method that yields a slightly milder beet flavor. Regardless of the method, the key is to cook the beets until they are tender enough to be easily pierced and sliced with a knife. For those days when time and energy are in short supply, don’t hesitate to use pre-cooked and packaged beets. They offer a convenient shortcut without compromising much on flavor or texture. Once your beets are cooked, I highly recommend using a mandoline slicer to achieve beautifully uniform, paper-thin slices. This not only ensures an elegant presentation but also allows the delicate texture and flavor of the beets to truly shine, making for the perfect carpaccio base.
Before meticulously arranging the vibrant beet slices on your serving plate, I always suggest preparing the avocado yogurt cream in advance. This ensures it’s perfectly chilled and ready to complement the carpaccio the moment you’re ready to serve. This creamy, tangy topping is incredibly simple to make, yet it adds a profound depth of flavor and a luxurious texture that truly elevates the entire dish.
Here’s a concise list of the essential ingredients you’ll need for this delightful cream:
- A ripe, creamy avocado
- Smooth almond milk yogurt, for a tangy, dairy-free base
- A dash of garlic powder, to add a subtle savory warmth
- Himalayan sea salt, to enhance all the natural flavors
- Freshly ground black pepper, for a hint of spice
- And a squeeze of bright lemon juice, to cut through the richness and add zest
That’s all it takes to create this incredibly versatile and delicious cream!
To prepare the avocado yogurt cream, simply combine all the listed ingredients into a high-speed blender or a food processor. Blend them until the mixture achieves a perfectly smooth, velvety, and creamy consistency. This usually happens quite quickly, thanks to the natural creaminess of the avocado and yogurt.
Once blended, taste the cream and adjust the seasonings to your preference. Don’t be shy about adding a little more garlic powder for an extra kick, additional salt or pepper to balance the flavors, or more lemon juice if you desire a brighter, tangier profile. This cream is quite forgiving, so feel empowered to experiment and tailor it to your exact liking! Once you’ve achieved your ideal flavor, transfer the cream to a container and refrigerate it until you are ready to serve the carpaccio. Chilling it not only enhances the flavors but also ensures a refreshing contrast to the beets.
Now, let’s return to the star of our show: the exquisite beet carpaccio itself. Preparing this beautiful dish is an art, but a surprisingly simple one, allowing the natural vibrance and flavor of the beets to take center stage. Each ingredient carefully selected for the carpaccio not only contributes to its delightful taste but also to its stunning visual appeal, creating an unforgettable culinary experience.
Here’s what you’ll need for the main carpaccio assembly:
- Beautifully cooked and thinly sliced beets
- Fresh lemon, ready to be squeezed for a burst of citrusy brightness
- A sprinkle of Himalayan sea salt, to season and enhance the earthy flavors
- Freshly ground black pepper, for a subtle hint of warmth and spice
- Savory vegan parmesan cheese, thinly shaved for a rich, umami counterpoint
- Crunchy toasted pine nuts, adding a delightful texture and buttery notes
- A handful of fresh arugula, for its peppery, slightly bitter contrast
- Briny green olives, thinly sliced to provide a salty, Mediterranean flair
- High-quality Eden Foods Extra Virgin Olive Oil, for a rich and fruity drizzle
- A splash of red wine vinegar, to add a delicate acidity and tang
With these fresh, vibrant ingredients, you’re well on your way to creating a truly spectacular dish!
The first step in crafting this beautiful carpaccio is to artfully arrange the thinly sliced beets on a large serving plate. I prefer to place the beet slices so they slightly overlap, creating a continuous, vibrant canvas of deep red and ensuring that no part of the plate remains visibly bare. This meticulous arrangement isn’t just about aesthetics; it also ensures that every bite offers a generous portion of the earthy beet. This thoughtful presentation truly elevates the dish, making it as appealing to the eye as it is to the palate.
Once your beet canvas is complete, gently squeeze fresh lemon juice liberally all over the arranged beets. The bright acidity of the lemon cuts through the earthiness of the beets, adding a refreshing zest. Follow this with a light seasoning of Himalayan sea salt and freshly ground black pepper. These simple seasonings enhance the natural sweetness of the beets and lay the perfect foundation for the layers of flavor to come.
Once you’ve perfectly arranged your vibrant beet slices and seasoned them to perfection, it’s time for the exciting part: adding the delicious array of toppings that bring this carpaccio to life. This is where you can truly customize the dish to suit your taste preferences, ensuring every bite is exactly what you crave.
Generously top the thinly sliced beets with savory shaved vegan parmesan cheese, which adds a rich, umami depth. Scatter a handful of golden, toasted pine nuts over the top for a delightful buttery crunch. Next, add the thinly sliced green olives, offering a briny, salty counterpoint that brightens the flavors. Finish with a fresh, peppery scattering of arugula, which provides a lovely textural contrast and a refreshing zest. While red onion is often included for its sharp bite and visual appeal, feel completely free to omit any topping that doesn’t resonate with your palate. For instance, I personally prefer my beet carpaccio without red onion, so I typically leave it off my plate. However, there’s no denying it adds a beautiful pop of color and complexity to the overall presentation, doesn’t it?! The beauty of this dish lies in its adaptability.
You’re just moments away from completing this exquisite culinary creation! The final touches are what truly marry all the incredible flavors and textures, transforming the assembled ingredients into a harmonious masterpiece. This simple dressing is crucial for infusing the carpaccio with a vibrant tang and a rich, satisfying mouthfeel.
To finish, gracefully drizzle the entire dish with a high-quality olive oil and a bright red wine vinegar. This classic combination creates a light, zesty dressing that perfectly complements the earthy beets and savory toppings. Interestingly, during my inspiring trip to Germany, the carpaccio was served with balsamic vinegar, which is also a wonderful option if you happen to have it on hand and prefer its slightly sweeter, richer notes. However, I’ve found myself partial to the crisp, light acidity and delicate taste of red wine vinegar, and it truly shines in my personal variation of this recipe. The choice is yours, but either vinegar will provide that essential zing to balance the dish beautifully.
For dressing this gorgeous plant-based appetizer, I chose to use Eden Foods Extra Virgin Olive Oil. This particular olive oil is a consistent favorite in my kitchen, and for very good reason. It boasts a distinct, beautiful green hue and a remarkably mild, buttery flavor profile that speaks to its quality and careful processing.
Each amber jar of Eden Foods Olive Oil contains a thoughtfully blended selection of green and black olives. These olives are stone-ground and pressed using traditional methods that are specifically designed to protect their delicate flavor and preserve their valuable nutritional properties. While I frequently incorporate this versatile oil into my everyday cooking, I especially love to use it in its natural, uncooked state – drizzled generously over a finished dish like this carpaccio, or as the base for a fresh salad dressing. Its exquisite taste truly shines when left unheated.
Beyond its fantastic flavor, Eden Foods Extra Virgin Olive Oil is also a fantastic source of oleic acid, a beneficial monounsaturated fat, and other essential antioxidant fatty acids. These components are incredibly important for maintaining overall health and wellness, making this olive oil not just a delicious ingredient, but a nourishing one too. Paired with the red wine vinegar, it creates a wonderfully simple yet profoundly flavorful dressing that elevates the entire carpaccio. This final drizzle adds a vibrant zest and a boost of healthy fats, truly jazzing up this already beautiful plate of plants! So go ahead, drizzle generously and enjoy every flavorful bite.
Once your beet carpaccio is beautifully dressed and completely assembled, the final step is to serve it immediately alongside a generous helping of that luscious avocado yogurt cream. The contrasting temperatures and textures are best enjoyed right away.
I find immense pleasure in dolloping the creamy avocado yogurt onto my plate and then mixing all the elements together with each bite, creating a delightful explosion of flavors and textures. To help scoop up every last bit of that exquisite cream and the various toppings, I often serve this dish with grain-free crackers, which provide a lovely crunch. During my trip to Germany, the original dish was accompanied by crunchy white bread, which also makes for an excellent pairing if you prefer a more traditional accompaniment. This dish is truly versatile in its serving options, allowing you to tailor it to your preferences and dietary needs.
This recipe yields approximately 2-3 small individual plates, making it perfect for a romantic date night in or as elegant starters for a small gathering. Alternatively, it can be presented as one impressive large platter, ideal for sharing amongst more guests at a festive occasion.
You have the flexibility to choose your presentation based on the number of people you’re serving and the specific event. M and I, for instance, often opt for individual plates, transforming this exquisite appetizer into a more substantial, loaded main course. While this recipe is undeniably at its best when served fresh, immediately after assembly, sometimes leftovers are inevitable. If you do find yourself with any remaining ingredients, you can store them separately in airtight containers in the refrigerator. This allows you to reassemble a fresh plate later. The avocado yogurt cream will maintain its quality for about 1-2 days, while the other components, like the cooked beets and toppings, will keep fresh for a bit longer, ready for another delicious meal.
Indulge in this delightful Beet Carpaccio with Avocado Yogurt Cream, a truly beautiful and vibrant plant-based appetizer or side dish that promises to impress. You’re going to adore the harmonious blend of flavors and textures in this creative take on classic carpaccio. Its refreshing qualities and sophisticated presentation make it perfect for a special date-night in, an elegant party appetizer, or a satisfyingly light and wholesome lunch.
To transform this appetizer into a more substantial, full meal, consider adding a source of plant-based protein. A scattering of cooked legumes, pan-seared tofu cubes, or crumbled tempeh would integrate beautifully, adding both heartiness and nutritional value. For a fun and visually striking variation, try experimenting with golden beets or even rainbow beets instead of traditional red beets. The paler hues will offer a different aesthetic while maintaining the delicious earthy flavor profile. I haven’t personally tried these variations yet, and I would absolutely love to see your creative adaptations! Enjoy crafting and savoring this unique and flavorful dish.
If you embark on the delightful journey of making this Beet Carpaccio with Avocado Yogurt Cream, I would be absolutely thrilled to hear about your experience! Your feedback is invaluable and helps me immensely in continuing to create more delicious recipes for you.
Please be sure to leave me a comment, a star rating, and a review below, sharing your thoughts and any creative twists you added. I love seeing your culinary masterpieces, so give me a shout on Instagram and use the hashtag #floraandvino to showcase your beautiful creations. Don’t forget to check out my Pinterest page, where you can easily pin this recipe and many others to make later, saving all your favorite plant-based inspirations in one place.
For more incredibly easy and flavorful plant-based appetizers that are perfect for any occasion, make sure to explore my Japanese Yam Rounds with Hummus & Sriracha and my exquisite Eggplant Rounds with Herbed Yogurt. Each offers a unique blend of flavors and textures, promising to delight your taste buds.
If you’ve enjoyed this post and are eager for more delightful plant-based content, please head over to my homepage and subscribe to my newsletter. You’ll get delicious recipes and updates delivered right to your inbox, ensuring you never miss a bite of plant-based goodness!
XO Lauren
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Beet Carpaccio with Avocado Yogurt Cream
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Author: Flora & Vino
Total Time: 20 minutes
Yield: 2-3 servings
Diet: Vegan
Description
Plant-based beet carpaccio with avocado yogurt cream, olives, toasted pine nuts, and vegan parmesan cheese. Perfect for a beautiful appetizer or side dish!
Ingredients
Beet Carpaccio Ingredients:
- 1 bunch beets (3-4 beets), cooked and thinly sliced for the perfect carpaccio base
- Fresh lemon, squeezed, to add a bright, zesty note
- A delicate sprinkle of Himalayan sea salt, to enhance natural flavors
- Freshly ground black pepper, for a hint of warmth and spice
- 2–4 TBSP shaved Vegan parmesan cheese, offering a rich, umami layer
- ¼ cup toasted pine nuts, for a buttery crunch and delightful texture
- A generous handful of fresh arugula, providing a peppery, fresh counterpoint
- 1/4 cup sliced green olives, for a briny, savory pop of flavor
- 1 TBSP Eden Foods Extra Virgin Olive Oil, for a luscious, flavorful drizzle
- 1 TBSP red wine vinegar, to introduce a tangy, acidic balance
For the Creamy Avocado Yogurt:
- 1 large avocado, halved and pitted, for ultimate creaminess
- 1 cup almond milk yogurt, providing a smooth, tangy base
- ¼ tsp garlic powder, for a subtle aromatic depth
- Himalayan sea salt, to perfectly season the cream
- Freshly ground black pepper, for a light spicy finish
- 1 fresh lemon, squeezed, to brighten the flavors and add zest
Instructions
- First, begin by preparing the refreshing avocado yogurt cream. Gather all the ingredients for the cream and add them into a high-speed blender or food processor. Blend until the mixture is completely smooth, creamy, and thoroughly combined. Taste the cream and adjust the seasonings as needed, adding more garlic powder, salt, pepper, or lemon juice to achieve your desired flavor profile. Once perfected, refrigerate the cream until it’s time to serve the carpaccio, allowing the flavors to meld beautifully.
- Next, take your thinly sliced cooked beets and artfully arrange them on a large serving plate. Position the slices so they slightly overlap each other, creating a visually appealing, continuous layer that covers the plate entirely. This careful arrangement ensures a beautiful presentation and a consistent beet flavor in every bite.
- Generously squeeze fresh lemon juice over the arranged beets, providing a bright, zesty lift. Follow this by seasoning the beets lightly with a sprinkle of Himalayan sea salt and a dash of freshly ground black pepper. These simple seasonings will enhance the natural sweetness of the beets and prepare them for the toppings.
- Now, it’s time to adorn the beets with their delicious toppings. Evenly distribute the shaved vegan parmesan, toasted pine nuts, fresh arugula, and thinly sliced green olives over the beet base. If desired, you can also add a touch of finely sliced red onion for extra flavor and color. Finally, drizzle the entire dish with high-quality olive oil and red wine vinegar, ensuring every component is lightly coated. Serve this vibrant carpaccio immediately with a side of the chilled avocado yogurt cream.
- This recipe is designed to yield 2-3 individual small plates, perfect for appetizers or light lunches, or one impressive large platter suitable for sharing among a group.
- For any leftovers, store the ingredients separately in individual airtight containers in the refrigerator. This allows you to maintain their freshness and reassemble the carpaccio just before serving to preserve its optimal texture and flavor.
Notes
Prep time listed does not include the time required to cook the beets from raw.
The avocado cream recipe is deliciously adapted from Barefeet In The Kitchen
This beet carpaccio creation was lovingly inspired by M’s Family’s wonderful recipe.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Appetizer, Side, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free
This post is proudly brought to you by Eden Foods, but all words, opinions, and delicious eats are entirely my own. I extend my sincere gratitude for supporting the wonderful sponsors that keep me inspired and hungry to create!