Get Creative with Beet “Carpaccio” Salad

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Serve this recipe as a creative salad course, or serve open-faced as appetizers. If serving as appetizers, top beet rounds and cheese with a few arugula leaves and drizzle with dressing. This recipe makes more vegan cheese than you’ll use. Store extra in the refrigerator up to 2 weeks. If your beet rounds are especially large, add another teaspoon of vegan cheese per round. It’s Gluten Free and Vegan!

Ingredients:

  • 2 large red or yellow beets, scrubbed

FOR THE RAW VEGAN CHEESE:

1½ cups raw cashews, soaked at least 2 hours and up to 12 hours
1 Tbs. raw apple cider vinegar
1 Tbs. fresh lemon juice
3 Tbs. raw coconut oil, melted over low heat (Try: Artisana Organics)
¾ cup purified water
1 clove garlic
1 Tbs. chopped chives
2 Tbs. chopped fresh parsley
1 tsp. salt

FOR THE HERB DRESSING:

¼ cup raw apple cider vinegar
½ cup chopped, fresh, mixed herbs (parsley, basil, thyme)
1 small shallot, halved
¾ cup cold-pressed olive oil
Pinch each sea salt and ground black pepper
4 ounces arugula

Directions:

  1. Using a mandolin, slice unpeeled beets on the thinnest setting. Trim off edges with a paring knife. (Note: This method is less messy than peeling beets prior to slicing.)
  2. Prepare cheese: Drain soaked nuts. In a food processor or high-speed blender, combine cashews, 1 tablespoon vinegar, lemon juice, melted coconut oil, water and garlic; process until smooth. Stir in chives, parsley and salt. Refrigerate cheese until ready to assemble recipe. Makes 1¾ cups vegan cheese.
  3. Make dressing: In a food processor or blender, combine ¼ cup vinegar, herbs and shallot; blend until pureed. Continue to blend while adding oil in a thin, steady stream. Season with salt and pepper. Makes 1 cup of dressing.
  4. To assemble carpaccio: Spoon 1 to 2 teaspoons of the vegan cheese in the center of half of the beet slices. Top with another beet slice. Place four beet sandwiches on a plate. Place a small pile of arugula on each plate and drizzle generously with herb dressing.

beetcarpaccio-VERTICALPER SERVING (4 beet rounds, about ½ cup arugula and 3 tablespoons dressing): 331 cal, 32g fat (22g mono, 4g poly, 7g sat), 0mg chol, 160mg sodium, 7g carb (2g fiber, 3g sugars), 3g protein

SOURCE: The recipe by Carsen Snyder is posted by permission Delicious Living (and its parent company New Hope Network), a trusted voice in the natural living community for 30 years. Photo by Jennifer Olson.

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