Vegan Bunny Elle

An edible painting on a plate and a symphony of flavors! This candy cane beet carpaccio is dressed with a peach cider vinaigrette, topped with dried apricots, pistachios, vegan feta and a sprinkle of blue spirulina salt.

If you’re craving a touch of vibrancy, freshness, and colors on your plate, make this raw beet salad! Candy cane beets, also known as a Chioggia beet, is a type of heirloom beet from Italy famous for its distinctive pink and white striped flesh. These beets have a milder, sweeter, and less earthy flavor compared to common red beets.

The best way to preserve their stunning colors and stripes is to keep them raw or very lightly cooked – as the colors will fade if cooked in heat for long. My favorite way to prepare them is the carpaccio style, sliced paper thin, preserving the beet’s natural sweetness and crunch, doused with a vibrant, bright dressing with some crunchy and sweet elements.

Candy Cane Beets Carpaccio Salad

Carpaccio style candy cane beets, dressed with a peach cider vinaigrette, topped with dried apricots, pistachios, and vegan feta

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Ingredients Method Video

Ingredients

  

• 1 candy cane beet aka chioggia beet
• 5 dried apricots
• 1/3 cup pistachio shelled
• 1/2 cup crumbled vegan feta
• Blue spiriulina salt optional

For the dressing-

• 1/4 cup peach cider vinegar or use apple cider vinegar
• 1/4 cup extra virgin olive oil
• 3-4 teaspoon maple syrup
• 1 teaspoon honey dijon mustard
• 1/4 teaspoon salt

Method

 

1. Peel and slice the beet as thinly as you can, you can use a mandoline slicer, arrange the slices onto a plate in your desired pattern;
2. Crush the pistachios into fine crumbles;
3. Thinly slice the apricots then finely chop them;
4. Add all the dressing ingredients to jar, shake vigorously until emulsified and well mixed;
5. Pour the dressing over the beet slices, sprinkle with apricots, pistachios, crumbled feta, and a sprinkle or blue spirulina salt, enjoy!

Video