Simple, Elegant, and Naturally Vibrant
Spelt & Beetroot Carpaccio with Vegan Cream Cheese is a beautiful way to serve something light yet satisfying. The nutty texture of spelt complements the soft, earthy sweetness of beetroot, while vegan cream cheese adds a rich, tangy finish.
Why It Stands Out
It looks like a fine-dining starter but takes little effort to make. Perfect for dinner parties, brunch, or a healthy weekday lunch. Every bite is a mix of texture, freshness, and colour that makes plant-based eating exciting.
Spelt & Beetroot Carpaccio with Vegan Cream Cheese
Description
Thinly sliced roasted beetroot layered with nutty spelt and a creamy vegan cheese topping — fresh, elegant, and full of flavour.
Ingredients
Instructions
Roast the beetroot:
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Toss beetroot slices in 1 tbsp olive oil, salt, and pepper. Roast at 190°C (170°C fan) for 20–25 minutes until tender. Cool slightly.
Prepare the dressing:
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Mix balsamic vinegar, remaining olive oil, maple syrup, lemon juice, thyme, and a pinch of salt and pepper.
Arrange the carpaccio:
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Spread beetroot slices in a circular pattern on a plate.
Add spelt:
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Spoon cooked spelt evenly over the beetroot.
Finish with cheese:
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Add dollops of vegan cream cheese and drizzle over the dressing.
Garnish:
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Top with rocket and optional seeds or nuts for crunch.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 3g15%
- Sodium 260mg11%
- Potassium 640mg19%
- Total Carbohydrate 34g12%
- Dietary Fiber 8g32%
- Sugars 9g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Serve chilled or at room temperature.
- Keeps in the fridge for up to 24 hours — best eaten fresh.
- Use pre-cooked beetroot for a quick version.
beetroot carpaccio, spelt salad, vegan starter, healthy lunch, plant-based recipe
