Pickled Beet Carpaccio
Photo: Joanne Tsakos
By Chef Angelo Sosa
- 1 cup Japanese rice vinegar
- 1 star anise
- 4 pods green cardamom
- 1 stick Saigon cinnamon
- 2 tbsp organic evaporated cane juice
- 1/2 tsp sea salt
- 10 oz beets, thinly sliced
- 2 tsp extra-virgin olive oil
- 2 tbsp nonfat plain Greek-style yogurt, optional
- Fresh mint, optional
- 3 oz raw honey
- 1/4 tsp sea salt
- 1 tbsp dried oregano
- 1 tsp dried thyme
- Prepare pickled beets: In a large bowl, combine vinegar, spices, cane juice, salt and beets. Cover and marinate at room temperature for 1 hour.
- Meanwhile, prepare Italian honey: In a small bowl, combine honey, salt and herbs. Set aside.
- To serve, place pickled beets onto platter; discard marinade. Drizzle beets with oil and Italian honey. Garnish with yogurt and fresh mint, if desired.
Nutrients per 5-oz serving: Calories: 147, Total Fat: 5 g, Sat. Fat: 0.5 g, Carbs: 23 g, Fiber: 5 g, Sugars: 16 g, Protein: 3 g, Sodium: 352 mg, Cholesterol: 0 mg
Beet fiber has been the topic of research lately where the hyper-pigmented root veggie is concerned. It seems all dietary fiber sources aren’t completely alike, and beet fiber may have a few extra tricks up its already-potent sleeve (same with carrot fiber). It seems the digestive tract and the cardiovascular system are the chief benefactors of beet fiber’s special health benefits.
Use a mandoline to cut thin beet slices.