Beet and Radish Carpaccio

Name: Beet and Radish Carpaccio
Yield: Makes about 40 slices of carpaccio, depending on the size of the roots
Cuisine: American
Ingredients: 1 beet, scrubbed; 1 watermelon radish, scrubbed; 3 cups Porky Marinade (reserved from Shiitake Bacon)

Preparation info

Makes about
40 slices
of carpaccio, depending on the size of the roots

Difficulty
Easy

Appears in

Plant-Based Gourmet

By Suzannah Gerber

Published 2021

About

Ingredients

3 cups Porky Marinade (reserved from Shiitake Bacon)
1 watermelon radish, scrubbed

Americas
United States
Starter
Vegan
Gluten-free

Method

Heat the Porky Marinade in a saucepan over medium-low heat, until hot but not close to bubbling. Remove from the heat.
Using a mandoline, thinly slice the watermelon radish and beet. Rinse the slices in cold water several times, then add to the warm marinade and marinate for 45 minutes at room temperature.
Drain the