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Vegetable carpaccio with yoghurt dressing

Carpaccio is traditionally made with meat or fish, but we opted for a meat-free option with this vegetable carpaccio and yoghurt dressing.

SERVES 8 // COOKING TIME 35 min, plus overnight

5 radishes
2 golden beetroots
2 purple beetroots
½ cup white-wine vinegar
2 tbsp sugar
1 tsp salt
½ cup plain yoghurt
100 g goat’s cheese
4 tsp olive oil
Sea salt, to taste
¼ cup microherbs

1. Using a mandolin if you have one, slice radishes and beetroots very thinly.
2. Whisk together the vinegar, sugar and salt. Pour this over the veggies and leave overnight, or for at least 1 hour.
3. Blitz together the yoghurt, goat’s cheese, oil and salt until smooth. Fold in the microherbs.
4. Arrange the vegetables on a platter and drizzle with dressing. Season with sea salt and garnish with more microherbs.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen //

Keen to whip up more country-style French cooking? Try our classic French onion soup.

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