My Beet Carpaccio is on repeat all summer long! #chefbae #chefbaerecipes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor while being dairy-free.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer a similar crunch and are often less expensive.

Soak some cashews.

Roast one red bell pepper.

Add coriander, cardamom, nutritional yeast, and sea salt to the blender.

Blend to create the cashew red pepper base.

Slice one red onion thicker for crunch.

Make a quick pickle with champagne vinegar, raw organic honey, olive oil, sumac, and sea salt.

Smash cucumbers using a chef's knife or rolling pin to break down cell walls for better absorption of pickling liquid.

Toast sunflower seeds with olive oil and zatar until fragrant.

For the dressing, microplane garlic and lemon zest, add lemon juice, more raw organic honey, a drizzle of olive oil, parsley, sea salt, and pepper; adjust seasoning to taste.

Plate by swirling the roasted red pepper cashew dip at the base of the plate.

Thinly slice beets, radish, and orange using a mandolin for even slices.

Top the dip with the thinly sliced beets arranged in a carpaccio style.

Do the same for the thinly sliced radishes.

Top with marinated oranges and spoonfuls of dressing.

Add sumac pickled red onions and cucumber salad on top.

Sprinkle with chopped parsley, roasted sunflower seeds with zatar, edible flowers, a drizzle of olive oil, and flaky sea salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens