Cardamom-Crusted Beet Root Carpaccio

9 45 140
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Cardamom-Crusted Beet Root Carpaccio
Health Rating

Ingredients


1 onion(s) Sweet onion (thinly sliced)
2 tbsp Apple cider vinegar
1 pinch Sea salt
454 gm Beets, raw (peeled, halved)
3 pods Cardamom pods (black)
2 stick(s) Cinnamon
1 cup Mango
1 cup Pumpkin purée, canned
1/2 tsp Cardamom, ground

Instructions


1. To prepare the pickled onions, toss the onions, apple cider vinegar, and a pinch of salt in a small air-tight container. Transfer to the fridge and rest at least one day.

2. Place the beets in a large stockpot along with the cardamom pods, cinnamon sticks, and salt. Bring to a boil over high heat. Reduce the heat to medium and cook 25 to 30 minutes until the beets are tender-crisp. Drain and set aside to cool.

3. Place the mango in a food processor and process until smooth. Add the pumpkin and pulse until smooth and creamy. Divide this mixture between four plates.

4. Thinly slice the beets, using a vegetable slicer or Japanese mandolin. Arrange the beets on top of the mango pumpkin puree.

5. Top with pickled onions and ground cardamom and serve immediately.

Notes:

Beets

are a great source of fiber, folate and vitamin C!


Nutrition Facts

Per Portion

Calories 140
Calories from fat 5.2
Calories from saturated fat 1.4
Total Fat 0.6 g
Saturated Fat 0.2 g
Trans Fat 0
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.1 g
Cholesterol 0
Sodium 138 mg
Potassium 672 mg
Total Carbohydrate 30 g
Dietary Fiber 6.1 g
Sugars 20 g
Protein 3.5 g

Dietary servings

Per Portion


Fruit 0.4
Vegetables 3.5

Energy sources


Pygal86%416.2807462094871274.89849782369374%321.1026609758822129.9525868625190410%353.2667780488295111.4213104666658786%10%CarbohydratesFatProtein