Sargent Choice Test-Kitchen: Vegetarian Carpaccio

A bed of spinach is topped with bite-sized pieces of beets, carrots, turnip, radishes, and sunflower seeds. The root vegetables are drenched in red wine vinegar and olive oil.

Sargent Choice Test Kitchen: Vegetarian Carpaccio 
April 16th, 2025

Why We Chose This Recipe

This colorful, budget-friendly vegetarian carpaccio uses seasonal root vegetables and can be easily adapted for a dorm setting with pantry staples and pre-cut veggies. Carpaccio traditionally refers to thinly sliced raw meat or fish, but this vegetarian version uses thinly sliced vegetables as a creative twist.

Recipe adapted from: Serving Dumplings
Yield: Approximately 5-7 cups

Ingredients

  • 3 pre-cooked or canned beets (any color: pink, yellow, white), thinly sliced 
  • 2 raw carrots (any color: orange, yellow, purple), thinly sliced 
  • 1 small turnip, thinly sliced 
  • 4 radishes, thinly sliced 
  • 1/4 cup olive oil 
  • 4 tablespoons red wine vinegar 
  • 1/4 cup store-bought whole grain croutons (for crunch) 
  • 2 tablespoons pre-toasted pumpkin seeds (or other seeds) 
  • 1 handful mixed greens (such as arugula or baby spinach) 
  • Salt, to taste 
  • Ground black pepper, to taste 

Directions

    1. Wash and thinly slice the raw carrots, turnip, and radishes with a knife or vegetable peeler. If using canned or pre-cooked beets, drain and thinly slice them as well. 
    2. Place the sliced vegetables in a bowl, add olive oil and red wine vinegar, and gently mix. Let them marinate for about 10 minutes to allow the flavors to mix.  
    3. Spread the marinated vegetables evenly on plates or a serving platter. 
    4. Sprinkle the vegetables with whole grain croutons and pre-toasted seeds for added crunch. 
    5. Decorate with mixed greens. Season with salt and ground black pepper to taste.   

        Dorm Friendly Version 

        This recipe is already dorm-friendly, but for added convenience: 

        • Use pre-sliced vegetables or purchase a ready-to-eat salad mix with beets, carrots, and other root vegetables. 
        • Substitute olive oil and vinegar with a pre-made vinaigrette dressing. Other types of vinegar, such as white or balsamic, can also be used. 
          Many plates of Vegeterian Carpaccio are served next to a large bowl of the root vegetable mix. A student's hands are shown grabbing a plate.
          Many plates of Vegetarian Carpaccio are served next to a large bowl of the root vegetable mix. A student’s hands are shown grabbing a plate.

                  Suggestions

                  • If you have access to a stove or microwave, try adding a cooked root vegetable, such as sweet potato, which is rich in carbohydrates, and cutting it into thin slices.
                  • Add a ready-to-eat protein, such as cubed cheese, marinated tofu, or hard-boiled egg slices, for longer-lasting fullness and energy.
                  • For an energy boost, serve it with cooked whole grains, such as brown rice, quinoa, or farro. 
                  • During our test kitchen session, we added balsamic vinegar and garlic powder to our vinaigrette (an olive oil + vinegar mixture), which added a wonderful flavor that pairs well with the root vegetables.
                  • If you can access fresh herbs, add chopped basil to this salad.
                  • We used sunflower kernels in this recipe because we couldn’t find sunflower seeds or croutons. These kernels pair perfectly with this salad!

                  What We Liked

                  • This recipe was easy to make; students took pictures of the handout of the recipe!
                  • The combination of ingredients in this recipe was so refreshing, flavorful, and colorful!

                  Nutritional Value

                  • Beets are a great source of folate, which is needed for protein synthesis and red blood cell formation.
                  • Beets, radishes, and turnips contain high amounts of vitamin C, which aids in iron absorption.
                  • Carrots are high in Vitamin A, which is helpful for vision and immune support.
                  • Sunflower kernels are a good source of protein, which helps with muscle repair and makes for an energy-lasting meal or snack.
                  • Olive oil provides heart-healthy fats, such as monounsaturated fats and omega-3s, which help with vitamin and antioxidant absorption.
                  • Spinach is a great source of iron, which plays an essential role in oxygen transport and energy production.
                    April 16th, 2025
                    Ashly Estrada, Nutrition Student