Monday, July 13, 2015

Meatless Monday: Golden Tomato & Beet Carpaccio

The true flavors of summer are alive and vibrant and the warm weather makes us crave something cool and delicious…

That's why I'm so in love with this Golden Tomato and Beet Carpaccio!

It has the candy sweetness of golden summer tomatoes, the fresh flavour of beets and is topped with a lightly dressed arugula and pistachio salad. Yum!

Not only is this a fab appetizer (or dinner), it also is super healthy - folate and potassium in the yellow tomatoes, blood cleansing antioxidants in the beets, and vitamin A and C in the arugula. Not to mention the extra plant based protein in the pistachios!

The recipe is very simple and looks stunning on the table…

If you have the time you can roast the beets yourself, however if you are strapped you can use Love Beets - which are awesome, pre packed, cooked beets. You can find them in almost any healthy grocery store and they are available as conventional or organic. I love them - so quick and easy to throw on a salad or in the blender.

Now…back to the carpaccio!

Golden Tomato & Beet Carpaccio
3 large yellow tomatoes
3 large red beets - peeled and roasted (or use 4 "Love Beets" since they tend to be a bit smaller)
10 cups of arugula
3/4 cup of raw, shelled pistachios
1 Tbsp olive oil
2 Tbsp apple cider vinegar
2 Tbsp fresh lemon juice
Freshly ground sea salt and pepper

Thinly slice the beets and place them on a large plate to "dry" a bit.
Mix the pistachios with the arugula and dress with the salt, pepper, olive oil, apple cider vinegar and lemon juice. Set aside.
Thinly slice the tomatoes and arrange them around the outside of a large platter. Place a slice or two (depending on how many slices you have) of beets on top of the tomatoes. Lightly sprinkle with fresh sea salt.
Place the arugula and pistachio salad in the centre of the platter and serve.

Sending you sunshine, happiness and tomato beet love,

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