In this preparation, they are transformed into a whole new version of themselves: The beets are thinly sliced and marinated overnight in salt. They become silky soft and melt-in-your-mouth delicious, a fun facsimile of beef carpaccio. Served with a creamy roasted garlic dressing, fresh basil and capers, this platter will wow anyone who sits at your table.
Salt-Cured Beet Carpaccio [Vegan]
- 2 large red or candy cane beets, peeled and thinly sliced on a mandoline
- 2 teaspoons (12 g) sea salt
- 1/2 cup (120 ml) aquafaba, room temperature
For the Creamy Roasted Garlic Dressing:
- 1/2 cup (120 ml) cashew cream
- 2 tablespoons (30 ml) good olive oil
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 2 teaspoons (10 g) roasted garlic
- 2 teaspoons (11 g) mellow white miso
- 1 teaspoon sherry vinegar
- 1 teaspoon stone ground mustard
- 1/4 teaspoon coconut sugar
- Pinch of salt
For the Carpaccio:
- To make the carpaccio, add the beets to a container that has a cover. Sprinkle with sea salt and use a fork to mix it all together. Cover the container, and marinate the beets in the refrigerator for 24 hours.
- After 12 hours, shake the container to redistribute the salt. After 24 hours, bring the beets to room temperature. Add the marinated beets to a strainer to drain any excess beet juice.
- Preheat the oven to 350°F (175°C, or gas mark 4). Place a piece of parchment paper on top of a piece of aluminum foil on a quarter sheet pan.
- Add the aquafaba to a medium mixing bowl. Whisk it until it becomes foamy and white. Add the beets and use a fork to mix them around. Be sure to coat all of the beets.
- Lift the beets out of the bowl and pile them onto the middle of the parchment. Gently spread out the beets with the fork, leaving a 11⁄2-inch (3.5-cm) border. Pour any excess liquid over the beets. Fold up into a tight packet and bake for 25 minutes.
- Remove the sheet pan from the oven and let the beets steam in the packet for another 5 minutes. Open the packet and let the beets stand until they cool completely.
- Use right away or store in the refrigerator until ready to use. The beets will keep for up to 1 week.
For the Dressing:
- To make the dressing, add the cashew cream, oil, lemon juice, garlic, miso, vinegar, mustard, coconut sugar and salt to a blender. Blend until smooth. Use immediately, or store in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 3 months. If it has thickened up, add a splash of water and mix well.
- To assemble the carpaccio, spoon a bit of dressing on a serving platter. Arrange the beets on top of the dressing. Drizzle with a little more dressing, and decorate with basil and capers. Top with pepper and shaved macadamia.