Pickled Beet Carpaccio
This Pickled Beet Carpaccio is a bright, refreshing salad for spring, with lightly pickled raw shaved beets, watercress, crushed pistachio and a stunning horseradish cashew cream!
Ingredients
For the pickled beets:
- 4 medium beets
- 1 1/2 cups water
- 3/4 cup apple cider vinegar
- 1/4 cup maple syrup
- 1 teaspoon sea salt
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon whole peppercorns
For the cashew horseradish cream:
- 1 cup cashews soaked in 3 cups of water for 1 hour up to 24 hours.
- 2 teaspoons lemon juice
- 1-2 teaspoons horseradish
- Pinch of salt
- 1/4 cup water
- 1 bunch watercress
- Juice of 1/2 lemon
- Olive oil for drizzling
- 1 tablespoon pistachio nuts crushed
- Flaky sea salt
Instructions
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Using a mandolin, slice beets into paper thin rounds.
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Bring water and vinegar to a simmer in a small pot. Add maple syrup, salt, fennel seeds, mustard seeds and peppercorns and continue to simmer for another 5 minutes or so. Place beets into a bowl and pour the brine through a sieve over the beets. Cover bowl and let sit for about 30 minutes.
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While the beets are pickling, make the cashew horseradish cream. Strain the soaked cashews and add them to a high speed blender. Add lemon juice, horseradish, salt and water and blend on high until smooth and creamy in consistency. Add the mixture to a piping bag and snip off the tip if piping onto salad.
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Strain beets from brine and divide among plates, arranging in a single layer. Pipe dollops of horseradish cream on top of beets and top with a large pinch of watercress. Drizzle plates with lemon juice and olive oil and finish with crushed pistachios and a generous pinch of flaky sea salt.
Recipe Notes
You can use microgreens instead of watercress or alfalfa or broccoli sprouts