Beet “Carpaccio” Salad
Servings
6people
Servings
6people
Ingredients
  • 2large red or yellow beets, scrubbed
  • FOR THE RAW VEGAN CHEESE:
  • 1½cups raw cashews, soaked at least 2 hours and up to 12 hours
  • 1tablespoon raw apple cider vinegar
  • 1tablespoon fresh lemon juice
  • 3tablespoons raw coconut oil, melted over low heatTry: Artisana Organics
  • ¾cup purified water
  • 1clove garlic
  • 1tablespoon chopped chives
  • 2tablespoons chopped fresh parsley
  • 1teaspoon salt
  • FOR THE HERB DRESSING:
  • ¼cup raw apple cider vinegar
  • ½cup chopped, fresh, mixed herbsparsley, basil, thyme
  • 1small shallot, halved
  • ¾cup cold-pressed olive oil
  • Pincheach sea salt and ground black pepper
  • 4ounces arugula
Instructions
  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.
Recipe Notes
Nutrition Facts
Beet “Carpaccio” Salad
Amount Per Serving
Calories 331 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
Sodium 160mg 7%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 3g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER 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