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A light and visually stunning vegan appetizer where thinly sliced marinated beetroot acts as a fresh canvas for crispy, sweet, and tangy citrus-glazed tempeh. The dish is elevated by a bright orange vinaigrette, crunchy pistachios, and peppery microgreens — perfect for impressing guests or starting a healthy meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Side Dish, Vegan
Cuisine Fusion, Vegan
Servings 4
Calories 250 kcal

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.
🌿 Tip: Serve with a chilled glass of sparkling water with a slice of orange or a crisp white wine for an elegant start to your meal.
Keyword beetroot carpaccio, citrus glazed tempeh, elegant vegan dishes, healthy vegan appetizers, orange vinaigrette recipe, plant-based carpaccio, tempeh recipes vegan, Vegan Appetizers, vegan party food, vegan starters