Vegan chef Rusvel Trujillo presents this delicious recipe.



  • 1 pz. Beetroot (boiled)
  • 1 pz. Radish
  • Fresh oregano leaves
  • 1 tbsp Cayenne powder
  • 1 tsp Vinegar
  • 1 tsp Black Truffle Mustard
  • Edible flowers to decorate
  • Sesame seed oil
  • Salt | Pepper



  1. Cut the beetroot into a big cube. Then slice it down to make it look like a carpaccio, approximately .2cm thick.
  2. In a bowl, prepare the marination with the sesame seed oil, oregano leaves, vinegar, cayenne powder, salt and pepper.
  3. Bring the beetroot to the marination, cover it and let it marinate in the fridge for 12 to 24 hrs for better results.
  4. Slice the radish and place it in a iced water bath (same size as the beet if possible).
  5. After 12 or 24 hrs, remove the beet from the marination, plate it on your favorite plate using a teaspoon of Black Truffle Mustard, edible flowers and the radish.
  6. I’ve used balsamic vinegar pearls for decoration as well but if you don’t have, no big deal.