Pickled Beet Carpaccio

Pickled Beet Carpaccio

This is a truly elegant dish. The combination of the pickled beets with the spiced honey makes for tart yet earthly sweet melange.
Beets are great liver cleansers and are very high in iron, making them a great blood building food. Combining this dish with some steamed greens or a summer salad will keep your body cleansed and energetic.
Having a mandolin is a major bonus for this recipe, as the beets are best when cut very thin.

1 cup rice vinegar
1 star anise
4 pods cardamom
1 stick cinnamon
2 tbsp organic evaporated cane juice
1/2 tsp sea salt
10 oz beets, thinly sliced (I highly recommend using a mandolin for this step as the beets are better the thinner they are sliced)
2 tsp olive oil
2 tbsp plain Greek style yogurt, optional
Fresh mint, optional

Italian honey
3 oz honey
1/4 tsp sea salt
1 tbsp dried oregano
1 tsp dried thyme

1. Prepare pickled beets by combining vinegar, spices, cane juice, salt, and beets. Cover and marinade at room temperature for 1 hour.
2. Meanwhile, prepare Italian honey by combining honey, salt, and herbs in a bowl. Set aside.
3. To serve, drain marinade from beets. Spoon one tablespoon of the Italian honey and toss very gently to mix. Plate the beets onto a platter, drizzle with remaining honey and garnish with optional yogurt and mint if desired.

This recipe comes from the magazine Clean Eating.

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