❤️ Beet Carpaccio with Cashew Ricotta & Microgreens

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✨ Ingredients (serves 4–6 as an appetizer):

For the beet base:

  • 2–3 medium beets (red or golden), roasted or boiled
  • 1 tablespoon olive oil
  • Pinch of sea salt

For the cashew ricotta:

  • 1 cup raw cashews (soaked in water for 2+ hours, or boiled for 10 minutes)
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 small garlic clove
  • 1/4 cup water (plus more as needed)
  • Salt to taste
  • Optional: 1 tablespoon nutritional yeast for a cheesy flavor
  • Optional: fresh herbs like basil or chives for mixing in

Toppings:

  • A handful of microgreens (like arugula, mustard, or beet tops)
  • Drizzle of balsamic glaze or reduction
  • Cracked black pepper
  • Optional: crushed pistachios or walnuts for crunch

🧑‍🍳 Instructions:

  1. Prep the beets:
    Roast or boil the beets until fork-tender (about 40–50 mins roasted or 30 mins boiled). Cool, peel, and slice very thinly with a sharp knife or mandoline.
  2. Make the cashew ricotta:
    Blend soaked cashews with lemon juice, vinegar, garlic, salt, and water until smooth but slightly textured (like ricotta). Add more water if needed. Fold in fresh herbs if using.
  3. Assemble:
    Arrange beet slices in overlapping layers on a platter or individual plates. Dollop or pipe small amounts of cashew ricotta on top.
  4. Garnish:
    Scatter microgreens over the top, drizzle with balsamic glaze, and add cracked pepper and nuts if desired.

💡 Tips:

  • Use both red and golden beets for extra color contrast.
  • Great served cold or room temp — you can prep everything a day ahead.
  • Want a shortcut? Use store-bought hummus instead of ricotta for a twist.

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