Get Creative with Beet “Carpaccio” Salad

By FoodTrients 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:
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 …read more

Source: Foodtrients

Posted by ianj