Vegan Carpaccio

Ingredients

• 1 beetroot
• 3 beetroot or alternatively beetroot
• 0.5 radish
• 2 watermelon radishes or alternatively regular radish
• Salt
• 2 tbsp white almond butter (15 g)
• 2 tbsp soy yogurt alternative (20 g)
• 1 tbsp Lemon Juice
• 1 tbsp Olive Oil
• 1 apple
• 1 bunch radishes
• 1 handful watercress (10 g)
• Pepper

Instructions

1. 1.

   Clean, wash, and optionally peel beetroot, radish, and watermelon radish; thinly slice each separately and place in shallow bowls, lightly salt and let rest for about 15 minutes.

2. 2.

   Meanwhile blend almond butter, soy yogurt, lemon juice, and olive oil, seasoning with salt to taste.

3. 3.

   Wash, halve, and thinly slice the apple. Clean and finely slice the radishes. Rinse, wash, and pat dry the watercress.

4. 4.

   Arrange the marinated vegetable slices with apple and radish slices on a platter. Drizzle vegan carpaccio with dressing, garnish with watercress, and sprinkle with pepper.