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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