• Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine


Parsley Sauce:
Root Vegetable Carpaccio:


Parsley Sauce In food processor or blender, finely chop parsley, garlic, and jalapeño. Stir in olive oil, lime juice and vinegar. Season with salt and pepper. Set aside.

Root Vegetable Carpaccio Using mandoline, finely slice beets and radish; arrange on serving platter. Garnish with microgreens and apple; season with salt and pepper. Dollop sauce over top.



Chioggia beets and watermelon radish both have a crisp and colourful inner flesh, which makes them perfect for a veggie carpaccio. Watermelon radish doesn’t taste like watermelon, but its flavour is milder than traditional radishes.

Nutritional facts Per serving: about

  • Iron 1.5 mg
  • Fibre 2 g
  • Sodium 150 mg
  • Sugars 6 g
  • Protein 1 g
  • Calories 160
  • Total fat 14 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 8 g
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Root Vegetable Carpaccio with Parsley Sauce