#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.
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!Read more