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Beet Carpaccio

Premium

45 min

Salad

Appetizer

Side
This dish has the earthy elegance of beets with the crisp freshness of endives, the sweet crunch of candied walnuts, and the creamy richness of vegan feta. The combination of sweet, savoury, and tangy notes come together in each memorable bite. Whether enjoyed as an appetizer or a light, sophisticated salad, our Beet Carpaccio is a testament to the beauty of plant-based cuisine.

Servings

Total

45 min

Prep

30 min

Cook

15 min

Contains

Soy symbol

soy

Treenut symbol

tree nut

Free from

Peanut symbol

peanut

Sesame symbol

sesame

Gluten symbol

gluten

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Dilys Cosemans - Oct. 30, 2026, 5:39 p.m.

This looks very nice. I’m going to make it for my family tomorrow. Question: could you swap the coconut oil with another kind of neutral oil?

PUL small logo PUL Team - Oct. 31, 2026, 10:38 p.m.

Hi there, Dilys thanks for the question ☺️ coconut oil is pretty essential for this one as it solidifies at cooler temperatures which helps the feta firm up. You could try liquid vegetable oil although the end result will not harden up as nicely so we don't recommend it. Perhaps experimenting with the addition of some starch or trying a neutral flavoured plant-based margarine could be two ideas to help? Do let us know if you test it out and we hope you enjoy the recipe if you're able to give it a try 🫶

Dilys Cosemans - Oct. 31, 2026, 11:11 p.m.

Thanks for the response! We tried it today, using neutral vegetable oil, and it indeed did not firm up as much, but we didn’t mind it.
We had difficulty with the molten sugar though. First try it got burned so I had to try again, and the second time it nearly burned again so I had to get it off the stove, which made it firm up quickly and that made it difficult to coat the walnuts. We ended up with not really coated walnuts and a lot of sugary chunks. My theory is that it had something to do with the quantity of the sugar - I upscaled the recipe to 7 people, and maybe that needs some more adjustments other than just more of everything.
Nevertheless, with the chunky sugar crunches and the more creamy feta, the flavor combinations of this dish are a hit! The family enjoyed it and I will definately make this again.

PUL small logo PUL Team - Nov. 1, 2026, 12:14 a.m.

Hi Dilys! aw we're so happy to hear your family enjoyed the flavours 🤗 thanks so much for sharing your experience with scaling up the recipe.

The sugar may take a little longer to heat evenly in a larger batch, which can make it trickier to work with. We'd suggest keeping a close eye on it and working quickly when coating the walnuts, as the sugar can harden quite quickly once removed from the heat 🙌

And we're glad the creamier feta still worked out for you! Thanks again for taking the time to share the feedback 🫶 happy cooking xx

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Mickie Couchman - July 1, 2025, 6:30 p.m.

I used my beet tops finely sliced as I didn’t want to waste them. I agree with another post about the feta! It's banging! Will be making trough loads of this in future. Such and elegant dish. Easy but will really 'wow' your guests.

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Dalia Jakubaitytė - Dec. 24, 2024, 8:25 p.m.

Amazing! All the the flavours go so well together. Will definitely make it again

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Małgorzata B. - Dec. 13, 2023, 8:56 p.m.

Great recipe and very easy to adjust to what you have in your fridge. I added some arugula and persimmon as toppings, and the salad turned out delicious. Also, I advise you to make like three times the amount of that vegan feta because it is insanely good. You'll be eating it with a spoon, on toast, and pretty much on everything. I know I am.

PUL small logo PUL Team - Dec. 15, 2023, 1:58 a.m.

We're so thrilled that you enjoyed the recipe, Małgorzata! Your creative additions of arugula and persimmon sound delightful. And yes, that vegan feta is a game-changer isn't it!? We find ourselves putting it on everything too 🤩

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Steffi - Dec. 11, 2023, 12:42 p.m.

This is so good . I used arugula instead just because that is what I had and even my husband loves it.

PUL small logo PUL Team - Dec. 12, 2023, 2:18 a.m.

Arugula is a lovely idea, Steffi, thank you! 😃

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Swati Vetri Kumar - Nov. 28, 2023, 3:35 a.m.

This tastes so good!!!!
The candied walnuts are just awesome.
Salad that I will make more often as it is super easy to make and just super tasty!!!

PUL small logo PUL Team - Nov. 28, 2023, 6:39 p.m.

Whoop whoop! We're so happy that the Beet Carpaccio was enjoyed, Swati, thank you ☺️

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