Vegetarian Carpaccio

• 3 beets, assorted colors
• 4 radishes
• 1 turnip
• 1 yellow carrot
• 1 purple carrot
• 2 Jerusalem artichokes
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 slice bread, cut into small cubes
• 2 tablespoons pine nuts
• 1 tablespoon pumpkin seeds
• 2 tablespoons walnut oil
• sea salt and freshly ground black pepper to taste
• 1 cup baby lettuce, or to taste

1. Cut beets, radishes, turnip, yellow carrot, purple carrot, and Jerusalem artichokes into very thin slices using a mandoline. Place slices in a bowl; add olive oil and red wine vinegar and stir gently with your fingers. Let marinate for 1 hour.
2. Heat bread cubes, pine nuts, and pumpkin seeds in a dry skillet over medium-low heat, stirring constantly, until toasted, about 5 minutes.
3. Arrange marinated slices on a serving plate. Top with toasted bread, pine nuts, and pumpkin seeds. Drizzle walnut oil on top; sprinkle with salt and pepper. Garnish with lettuce leaves.

beets, radishes, yellow carrot, purple carrot, artichokes, olive oil, red wine vinegar, bread, nuts, pumpkin seeds, walnut oil, salt, baby lettuce

Taken from www.allrecipes.com/recipe/257215/vegetarian-carpaccio/ (may not work)