Guest Blogger Paula Roy (whose blog is ConstantCooking.com) and Susan met on Cook's Cook Community Forum, a Facebook food and cooking discussion. What a delightful group! Paula, an experienced cook and blogger, is a wonderful source of advice and recipes.  She has shared this visually beautiful and oh so tasty raw vegetable dish, a perfect appetizer for holiday entertaining.

Paula writes:  "While I absolutely adore thinly sliced beef or salmon carpaccio – the appetizer so popular in many Italian restaurants and homes – I have long wondered what an all-vegetable version would taste like. The good news: it’s scrumptiously delicious and adds a riot of color."

The great news: it’s super simple to make and looks absolutely gorgeous. Paula says, "You can use whatever root vegetables you like; I went for Chioggia beets (also known as candy stripe or candy cane) because they're so pretty, but regular or even golden varieties would work equally well. Grab a bunch of sweet heirloom carrots and use whichever hues you prefer to make your platter a riot of colour. Zucchini is not a root vegetable, but the colour and texture were a nice addition in the dish.This vegetable carpaccio will thrill any vegans or vegetarians at your table, and the meat-eaters will welcome it as a really tasty side dish." The dish makes a truly impressive appetizer for all to enjoy.  The recipe is on Paula's website. Enjoy looking around!