Spelt & Beetroot Carpaccio with Vegan Cream Cheese

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.

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cuisine: British

Courses: Lunch, Starter

Servings: 2

Estimated Cost: 4.80

Calories: 310

Best Season: Spring, Summer

Dietary: Dairy-Free, Egg-free, High Fiber, Vegan

Description

Thinly sliced roasted beetroot layered with nutty spelt and a creamy vegan cheese topping — fresh, elegant, and full of flavour.

Ingredients

2 medium beetroots (peeled and sliced thinly)
100 g cooked pearled spelt
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp maple syrup
1 small handful rocket or baby spinach
3 tbsp vegan cream cheese (garlic or plain)
1 tbsp lemon juice
1 tsp fresh thyme leaves
Salt and pepper (to taste)
crushed walnuts or pumpkin seeds for topping (optional)

Instructions

Roast the beetroot:

1
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:

2
Mix balsamic vinegar, remaining olive oil, maple syrup, lemon juice, thyme, and a pinch of salt and pepper.

Arrange the carpaccio:

3
Spread beetroot slices in a circular pattern on a plate.

Add spelt:

4
Spoon cooked spelt evenly over the beetroot.

Finish with cheese:

5
Add dollops of vegan cream cheese and drizzle over the dressing.

Garnish:

6
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.

Keywords: beetroot carpaccio, spelt salad, vegan starter, healthy lunch, plant-based recipe

Tips & Variations

Make It Your Way

Nutty crunch: Add toasted hazelnuts or walnuts on top.
Citrus lift: Replace balsamic with orange juice and zest.
Spelt swap: Use quinoa, barley, or bulgur for a gluten-free option.
Herb twist: Try basil or dill instead of thyme for a fresher note.

Pair with crusty bread or serve as part of a sharing platter.

Conclusion

Spelt & Beetroot Carpaccio with Vegan Cream Cheese is proof that simple ingredients can look and taste amazing. It’s fresh, balanced, and full of plant-based goodness. Perfect for impressing guests or treating yourself to a healthy, colourful plate.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-beetroot-carpaccio-with-vegan-cream-cheese/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!