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Pickled Beet Carpaccio

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!

Course Appetizer, Side Dish
Cuisine American
Keyword beet appetizer, meatless carpaccio, pickled beets recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting 30 minutes
Total Time 45 minutes
Servings 4
Calories 120 kcal
Author Denisse

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

  1. Using a mandolin, slice beets into paper thin rounds.

  2. 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.

  3. 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.

  4. 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 sproutsĀ