Beet Carpaccio with Cumin Scented Walnut Crumble and Tahini Lemon Sauce
Beet Carpaccio with Cumin Scented Walnut Crumble and Tahini Lemon Sauce
Serves 2
Beets:
2 organic raw golden beets, peeled and sliced paper thin
2 organic raw red beets, peeled and sliced paper thin
2 Tbsp olive oil
2 Tbsp lemon juice
sea salt
Walnut Crumble:
1 cup raw walnuts, soaked and dried
1/4 cup nutritional yeast flakes
1 tsp ground cumin
1/8 tsp ground chipotle
1 garlic clove
sea salt to taste
2-3 Tbsp filtered water
Tahini Lemon Sauce:
2 Tbsp raw tahini
2 Tbsp filtered water (or as needed)
2 Tbsp lemon juice
1/2 tsp ground cumin
sea salt to taste
1 just ripe avocado, sliced
1 shallot, sliced
baby spinach
Place red beets in a bowl and gold beets in another bowl. Drizzle each with 1 Tbsp olive oil and 1 Tbsp lemon juice as well as a pinch of sea salt. Toss to coat, and set aside.
To make walnut crumble, combine all ingredients in a food processor except water. Pulse until combined and finely chopped. Add filtered water 1 Tbsp at a time until mixture starts to clump together, set aside.
To make tahini sauce, whisk together all ingredients until smooth.
To assemble, on two plates, arrange beet slices in a circle starting at the outside of the plate, alternating red and golden, filling the plate. Top with avocado, shallot slices, and a little baby spinach. Drizzle with tahini sauce, and top off with walnut crumle. Serve!
6 Comments
absolutely lovely! makin me hungry again...
Thanks so much Emily :)!
Thanks for this recipe, i've made it today and it was great! Im a parttime veggie, and ate it with Mackerel, which was a great combo with this recipe for people who like to eat fish! <br /><br />Your cakes look super yummy as well! <br /><br />Anouk (the netherlands)
So happy you made the recipe :)! Thanks for letting me know how it turned out!
Just made this. It's great! Thank you for sharing ^_^
So happy you enjoyed it :)!