raw vegan, gluten-free
This is easy to make and the pretty colors always bring out the “ooo’s and aah’s”. It’s a great alternative from the usual bowl of salad, and has even converted die-hard beet haters to succumb.
It’s very helpful to use a mandoline to make the paper thin slices of beets, artichoke, onion, and garlic. Horseradish root is easy enough to find at most supermarkets. Use caution when grating it or you’ll get a sinus and eyeball blast that’ll send you to the moon! Use as much or as a little as you prefer.
Fig balsamic vinegar is so yummy and really compliments the sweetness of the beets, while creating a neat contrast to the peppery cress and garlic. You should be able to find it at Whole Foods or a gourmet food market. Use a good quality aged balsamic vinegar if you can’t find the fig.
For the salad:
1/2 each medium sized golden and red beets, thinly sliced
1 fresh artichoke
red onion sliced very thin
1 bunch fresh watercress
1 elephant garlic clove, sliced paper thin
hemp oil
handful fresh basil
1 lemon
sea salt
Place the thinly sliced garlic on dehydrator trays, sprinkle with a little sea salt, and dehydrate at 110 degrees for about an hour or until crisp.
Remove all tough outer leaves from artichoke and discard. Reserve softer leaves for another use in an air-tight container and drizzle with lemon juice (to prevent oxidation). Remove bristly choke with a spoon, cut the artichoke base (heart) in half and slice very thin. Immediately transfer thin slices to a bowl, drizzle with lemon juice, and sprinkle with sea salt. Let this marinate while preparing the rest of the salad.
In a food processor, blend the basil and about 3/4 cup hemp seed oil. Toss the cress with the basil-hemp oil in a bowl and sprinkle with sea salt. Transfer to the center of a large plate, making a mound. Arrange the beets, red onion, and artichoke slices alternatively around the watercress. Sprinkle with sea salt.
For the horseradish cream:
1/2 cup soaked raw cashews
lemon juice
freshly grated horseradish root
sea salt
cold water to thin
Blend the cashews, a squeeze of lemon juice, about 1 teaspoon of sea salt, and 1 tablespoon (or to your liking) of grated horseradish root. Drizzle in water to thin to a creamy dressing consistency. Check and adjust for seasoning.
To finish:
Spoon over desired amount of horseradish cream around beets and artichokes. Randomly arrange desired amount of garlic chips over carpaccio (these can vary in strength and bite, so test them first). Drizzle cress with fig balsamic.
<3, JMK
