Beet Carpaccio with Lemon-No Soy Tamari Vinaigrette
8
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, Soy Free, Vegan, VegetarianCourse
SaladMain Ingredient
VegetablesOccasion
EntertainingIngredients
- 12 (2-inch) multi-color beets, such as red, purple, white, and orange, stemmed
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 1 tbsp San-J No Soy Tamari
- 1 (1/4-inch) knob ginger, freshly grated
- 1 small shallot, minced
- Kosher salt and freshly ground black pepper, to taste
- 1 cup packed baby arugula
- 4 green onions, cut into matchsticks
Directions
- Wearing gloves, peel beets. Slice beets into very thin slices using a vegetable peeler or mandolin.
- Whisk olive oil, lemon juice, San-J No Soy Tamari, ginger and shallot together in a large bowl until combined. Season with salt and pepper, to taste. Add beets and toss to coat. Let marinate at room temperature for at least 15 minutes.
- Shingle beet decoratively on 2 serving plates. Top evenly with arugula, green onions and lemon zest. Drizzle evenly with remaining San-J No Soy Tamari mixture and serve.
Tip: Substitute beets with 1 mini seedless watermelon to create watermelon carpaccio! Simply peel watermelon, and cut flesh into 4×2-inch blocks. Thinly slice watermelon blocks using a vegetable peeler or mandolin. Proceed with step 2.
