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#Vegan #Gluten-Free Beet Carpaccio with Mint Dressing

Preheat oven to 350 degrees. Thinly slice beets with a mandolin, food processor or if you have mad skills take it under a knife. The key is the thin slices so the bites melt in your mouth. Lay the beets flat on a rack in a deep baking dish so that the juices don’t over saturated the beets. Cook for 40-55 minutes. The beet juice will steam the beets from underneath the rack. I have modified this recipe from Epicurious to be friendly to my diet. 

Ingredients:

6 large beets (you will have leftovers for your salads the next day!)

Mint Dressing (place ingredients in a food processor and let marinate while beets cook):

12-15 leaves of fresh mint 

2 TBSP of minced shallot

1/3 cup of rice vinegar

4 TBSPs of olive oil (add more if you like a thinner dressing)

1 TSP of fresh squeezed lemon juice

1 TBSP of raw sugar

1 TSP of sea salt

Lay out the beets on a plate, place #vegan cashew cream cheese in the center and pour on the mint dressing. It’s a great appetizer for a party but also perfect for dinner. I had leftovers so I added beets to my salad and got creative with them for a few days. The dressing is so delicious you can add it to whatever needs to extra flavor.

Happy eating!