Today I’m riffing on the flavors of the last salad, but taking it (hopefully) a little more upscale.
The cashew cream is something new to me, but after making this, is something I’ll be playing with. A neutral non-dairy cream has all sorts of possibilities.
Make the cream first and allow it to chill for a few hours or even a day.
Beet Carpaccio with Orange Cashew Cream and Mandarin
1 cup raw cashews
1/2 cup water (+/-)
1/2 teaspoon salt
1/2 teaspoon orange extract
2-3 medium beets- cooked and sliced as thinly as possible (I used a mandolin)
1/2 cup mandarin orange segments, rinsed and patted dry on paper towel
1/4 cup pistachios crushed
Extra virgin olive oil
* Note if you don’t have a blender – a food processor will work, but be sure to stop a few times and scrape down the sides to ensure the cream is creamy!
In any event, as my good pal says – you can’t beat beets!