Beetroot Carpaccio with Orange Mustard Vinaigrette

A beautiful, easy-to-make and delicious beetroot carpaccio with orange mustard vinaigrette and pomegranate seeds, served with parmesan and arugula. Can be incorporated into vegan diet by not adding parmesan.

For the Carpaccio:
2 medium-sized beetroots
salt
black pepper
2 tablespoons olive oil
1 handful arugula
2 tablespoons pomegranate seeds
1 tablespoon pine seeds
10-12 thin slices of parmesan (use potato peeler)

For the Vinaigrette:
2 tablespoons orange juice
1 tablespoon olive oil
1 teaspoon white wine vinegar
1 teaspoon mustard
1/2 teaspoon mustard seeds
2 teaspoons Balsamico cream
salt
black pepper

View the full recipe at Happy Kitchen.Rocks →