Carpaccio was originally made with thinly sliced beef, but we're veg'ing it up by replacing the beef with beets! And of course making it dairy free with Zengarry fauxmage.
This beautiful summer salad is simple to prepare and is sure to impress even your snootiest foodie friends!
I layered a combination of golden and red beets to make it a bit more interesting. You'll want to have a mandolin on hand to slice your beets super thin. You can pick one up pretty inexpensively at any kitchen gadget store.
Feel free to skin a whole pomegranate for this recipe or for the less adventurous cook, look for them at the store already skinned. I got mine at Costco.
3-4 whole beets
1/2 package Fauxmagerie Zengarry Garlic and Fine Herbs Cashew Cheese
1 handful of micro greens
2 Tbsp. pomegranate seeds
1 Tbsp. toasted pine nuts
Wrap each beet in aluminum foil and roast in the oven at 350 degrees F for 40-45 minutes. Allow the beets to cool and then slice thinly with a mandolin.
Layer the beet slices in a serving dish. Top with spoonfuls of Fauxmagerie Zengarry Garlic and Fine Herbs Cashew Cheese (I used a small ice cream scooper for this). Garnish with micro greens, pomegranate seeds and toasted pine nuts. Drizzle with dressing of choice. I used this Cilantro Lemon Vinaigrette (recipe follows).
Cilantro Lemon Vinaigrette
⅓ cup olive oil
2 Tbsp water.
2 handfuls cilantro
juice of ½ lemon
2 tsp. garlic, diced
¼ tsp. salt
1 tsp agave nectar
2 Tbsp red wine vinegar