Lunch, Salads

Beet Carpaccio with Sumac Pickled Onions & Smashed Cucumber

July 13, 2023

Beet Carpaccio with Sumac Pickled Onions & Smashed Cucumber

This recipe is on repeat all summer long! The creamy roasted red pepper & cashew base, crunchy marinated & pickled veggies & crunchy za'atar sunflower seeds create a perfectly-balanced salad or starter.
Prep Time 20 minutes
Cook Time 20 minutes
Course Salad, Side Dish
Servings 2 people


For the Roasted Bell Pepper Cashew Base

  • 1 Red Bell Pepper
  • 1/2 cup Raw Cashews
  • 1/2 tsp Coriander
  • 1/2 tsp Cardamom
  • 1 tbsp Nutritional Yeast

For the Salad

  • 1 Beet thinly sliced (favorite mandolin linked below)
  • 1 Radish thinly sliced (favorite mandolin linked below)
  • 1 Small Orange segment walls & pith removed
  • Sea Salt to taste

For the Sumac Pickled Onion & Cucumber

  • 1 Large Cucumber smashed
  • 1 Red Onion sliced as shown
  • 1/3 cup Champagne Vinegar
  • 2 tsp Honey
  • 1 tsp Sumac
  • 1/2 tsp Sea Salt

For The Dressing

  • 1 Garlic Clove microplaned
  • 1 Lemon juiced & zested
  • 2 tbsp Curly Parsley minced
  • 1 tbsp High-Quality Olive Oil
  • Sea Salt to taste

For The Seed Topping

  • 1/4 cup sunflower seeds
  • 2 tsp High-Quality Olive OIl
  • 1 tbsp Za'atar
  • 1/4 tsp Sea Salt

For The Garnish

  • Edible Flowers
  • Olive Oil drizzle
  • Flaky Sea Salt


  • Preheat oven to 400F.
  • Cover the bell pepper in olive oil and roast whole for 20 minutes, or until slightly charred, on a sheet pan.
  • Place the pepper in a bowl and cover to steam.
  • Turn the oven temperature down to 325F. Combine the sunflower seed topping ingredients and roast for ~10-12 minutes, until lightly toasty. Mix the seeds on the sheet pan half way through.
  • Purée all of the roasted red pepper and cashew base together, until creamy.
  • In a small bowl, combine the ingredients of the pickled onion and cucumber mixture, set aside.
  • In a new small bowl whisk the dressing ingredients and season to taste, set aside.
  • Mix the dressing with the beets, radish and diced orange.
  • To assemble, take half of the roasted bell pepper & cashew spread and swirl it on the base of a plate. Lay the beets & radishes carpaccio style on top of the spread. Top with the marinated oranges and a spoonful of the dressing. Next, top with half of the onion & cucumber pickles, sunflower seed topping, edible flowers, a drizzle of good olive oil & flaky sea salt! Recipe makes 2 salads.