Beet Carpaccio with Cumin Scented Walnut Crumble and Tahini Lemon Sauce

 

 

I tend to get stuck in ruts when it comes to my dinner choices.  I have been having Mexican food almost every night lately, and i decided that I needed to branch out last week.  I had a bag of beets in my fridge just calling my name and so I decided that they would make a delicious dinner.  I wasn't sure what to make, I thought about raw beet ravoili, but decided to make something a little more simple.  Beet carpaccio.  Afterall, they would look lovely all laid out on a plate.



 

 

I thought about doing a simple mediterranean carpaccio, but then thought one with middle eastern flavors would be more interesting.  I made a cumin scented walnut crumble, some lemon tahini sauce, and added some avocadoes for richness, spinach for color and shallots for flavor. It was far more delicious than I could have imagined.  I didn't mind saving the ravoili for another time, thinking outside the box was far more fun!

 

 

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!