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.
Ingredients
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
Instructions
- 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.