{"id":44310,"date":"2026-06-30T00:06:22","date_gmt":"2026-06-29T23:06:22","guid":{"rendered":"https:\/\/www.viva-lanzarote.com\/?p=44310"},"modified":"2026-06-07T11:28:07","modified_gmt":"2026-06-07T10:28:07","slug":"vegan-veg-carpaccio","status":"publish","type":"post","link":"https:\/\/www.viva-lanzarote.com\/en\/vegan-veg-carpaccio\/","title":{"rendered":"Vegan veg carpaccio"},"content":{"rendered":"

Beetroot Carpaccio with Volcanic Salt and Mediterranean Crunch<\/em><\/strong><\/span><\/h3>\n

Ingredients (serves 4)<\/b><\/span><\/em><\/p>\n

\n

\u2022 600 g cooked beetroot<\/p>\n

\u2022 80 g fresh rocket<\/p>\n

\u2022 30 g pine nuts<\/p>\n

\u2022 30 g capers, drained<\/p>\n

\u2022 8 to 12 edible flowers<\/p>\n

\u2022 Janubio sea salt flakes, to taste<\/p>\n

\u2022 Extra virgin olive oil, to taste<\/p>\n

\u2022 Freshly ground black pepper, to taste<\/p>\n

For the pickled onion:<\/b><\/span><\/p>\n

\u2022 1 Lanzarote onion (approx. 200 g)<\/p>\n

\u2022 2 tsp ground turmeric (4 g)<\/p>\n

\u2022 60 ml mild vinegar (apple or sherry)<\/p>\n

\u2022 3 g fine salt<\/p>\n

Method<\/b><\/span><\/p>\n

To prepare the carpaccio base, slice the beetroot very thinly (1 to 2 mm). Arrange them across a serving platter or individual plates to create an even base layer.<\/p>\n

For the pickle, cut the onion into very fine rings and place in an airtight container with the turmeric, vinegar and fine salt. Shake two or three times over a period of 15 minutes. Once lightly pickled, drain well and scatter over the beetroot.<\/p>\n

For the Mediterranean crunch, toast the pine nuts in a dry frying pan over a medium heat until lightly golden. Sprinkle them on the dish along with the rocket and capers. Dress with extra virgin olive oil, volcanic salt flakes and freshly ground pepper. Garnish with the edible flowers just before serving.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Beetroot Carpaccio with Volcanic Salt and Mediterranean Crunch Ingredients (serves 4) \u2022 600 g cooked beetroot \u2022 80 g fresh rocket \u2022 30 g pine nuts \u2022 30 g capers, […]<\/p>\n","protected":false},"author":3,"featured_media":44308,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,39],"tags":[],"class_list":["post-44310","post","type-post","status-publish","format-standard","has-post-thumbnail","category-gastronomy","category-recipes"],"yoast_head":"\nVegan veg carpaccio - Viva Lanzarote<\/title>\n<meta name=\"description\" content=\"Beetroot Carpaccio with Volcanic Salt and Mediterranean Crunch\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.viva-lanzarote.com\/en\/vegan-veg-carpaccio\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vegan veg carpaccio - 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