Beet “Carpaccio” Salad

Servings people

Calories 331kcal

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 tablespoon raw apple cider vinegar
1 tablespoon fresh lemon juice
3 tablespoons raw coconut oil, melted over low heat Try: Artisana Organics
¾ cup purified water
1 clove garlic
1 tablespoon chopped chives
2 tablespoons chopped fresh parsley
1 teaspoon 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

Instructions

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.)
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.
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.
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.

Notes

[ultimate-nutrition-label id="" align=""]

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

Nutrition