When it comes to creating plant-based dishes that impress, presentation and flavor go hand in hand. Our Beetroot Carpaccio with Citrus Glazed Tempeh is a perfect example of that. This dish combines the delicate, thinly sliced earthiness of beetroot with the bright, zesty punch of citrus-glazed tempeh, creating a refreshing and elegant vegan appetizer that’s sure to wow your guests — or simply brighten your own day.
🍠 Why We Love Beetroot Carpaccio for Vegan Starters
Beetroot carpaccio isn’t just visually stunning with its vibrant ruby-red color; it also offers a sweet, earthy flavor that makes a perfect base for any appetizer. Inspired by the traditional Italian carpaccio but reinvented in a vegan style, this recipe shows how simple ingredients can be transformed into a dish that’s both sophisticated and light. It’s an ideal choice for a vegan starter when you want something that looks gourmet but is easy to prepare.
The Citrus-Glazed Tempeh: A Zesty Flavor Explosion
Tempeh, with its firm texture and nutty undertones, takes center stage when paired with a citrus glaze made from fresh lemon, orange, or even grapefruit juice. This glaze adds a bright, tangy sweetness that perfectly complements the natural earthiness of the beetroot. The combination of tempeh and citrus makes this dish not only flavorful but also packed with protein and freshness—a winning combo for a vegan appetizer with tempeh.
🌿 How We Perfected This Vegan Carpaccio
We experimented with several glazes and marinades before settling on the citrus blend. The trick was balancing sweetness with acidity to lift the tempeh without overpowering the delicate beet slices. Plus, thinly slicing the beetroot with a mandoline gave the dish that signature carpaccio look and melt-in-your-mouth texture. This technique creates a truly elegant plating that’s perfect for dinner parties or a refined weekday meal.
Serving Suggestions: Keep It Light and Fresh
This vegan beetroot carpaccio pairs beautifully with a handful of peppery arugula or baby spinach on the side. Add a sprinkle of toasted walnuts or pumpkin seeds for crunch, and finish with a drizzle of extra virgin olive oil or a sprinkle of flaky sea salt to bring all the flavors together. We love serving it with crusty sourdough bread for some added texture and heartiness.
Brighten Up Your Vegan Menu!
Whether you’re hosting friends, planning a special occasion, or simply want to treat yourself to a healthy, beautiful starter, this beetroot carpaccio with citrus glazed tempeh fits the bill. It’s a dish that delivers freshness, elegance, and vibrant flavor all in one bite — perfect for elevating your vegan cooking game.
Let’s Talk Vegan Starters!
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Do you have a favorite vegan appetizer that always impresses? Or are you curious about how to add more fresh and colorful dishes like this to your meals? Drop a comment below or tag us on Instagram @veggievibesandvines to share your ideas and creations. We love swapping tips and inspiration!Ingredients
For the Beetroot Carpaccio:
- 2 medium raw beetroots peeled and very thinly sliced (use a mandoline if possible)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
For the Citrus-Glazed Tempeh:
- 200 g tempeh sliced thinly
- 3 tbsp fresh orange juice
- 1 tbsp maple syrup
- 1 tbsp soy sauce or tamari
- 1 tsp orange zest
- 1 tbsp olive oil
For the Orange Vinaigrette:
- 3 tbsp fresh orange juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 3 tbsp olive oil
- Salt and pepper to taste
Garnishes:
- A handful microgreens such as arugula, radish, or pea shoots
- 2 tbsp toasted pistachios roughly chopped
Instructions
Marinate the Beetroot
- In a bowl, toss the thin beet slices with olive oil, balsamic vinegar, salt, and pepper. Set aside to marinate for 15 minutes.
Prepare the Citrus-Glazed Tempeh
- Whisk together orange juice, maple syrup, soy sauce, and orange zest.
- Heat olive oil in a pan over medium heat. Add tempeh slices and cook until golden and crispy, about 3-4 minutes per side.
- Pour the citrus glaze over the tempeh and cook for another 2–3 minutes, turning to coat evenly until the glaze thickens and caramelizes. Remove from heat.
Make the Orange Vinaigrette
- Whisk together orange juice, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper until emulsified.
Assemble the Carpaccio
- Arrange the marinated beet slices evenly on serving plates.
- Layer the citrus-glazed tempeh slices on top.
- Drizzle with orange vinaigrette.
- Garnish with microgreens and toasted pistachios.
Notes
- For a spicier kick, add a pinch of chili flakes to the citrus glaze.
- Pistachios can be substituted with toasted almonds or walnuts.
- Use fresh, firm tempeh for the best texture and flavor absorption.
Frequently Asked Questions About Our Beetroot Carpaccio with Citrus-Glazed Tempeh
🌱 Can I use a different protein instead of tempeh?
Absolutely! Tofu or seitan can be used as alternatives to tempeh. For a nut-free option, consider using chickpeas or lentils.
🍊 What if I don’t have oranges for the glaze?
You can substitute with other citrus fruits like grapefruits or lemons. Adjust the sweetness or acidity to taste by adding a bit of maple syrup or agave.
🥕 Can I add other vegetables to the carpaccio?
Certainly! Thinly sliced carrots, radishes, or fennel can add extra crunch and flavor to the dish.
🥗 Is this dish suitable for meal prep?
Yes, you can prepare the beetroot and tempeh in advance. Assemble the carpaccio just before serving to maintain freshness.The Spice Guy
🍷 What wine pairs well with this appetizer?
A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir complements the earthy beets and citrusy tempeh.
This Beetroot Carpaccio with Citrus-Glazed Tempeh is a vibrant and elegant vegan appetizer that combines earthy beets with sweet and tangy flavors, perfect for impressing guests or enjoying a light meal.
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