Pickled Beet Carpaccio

• FOR THE PICKLED BEETS:
• 4 Medium Beets
• 1-1/2 cup Water
• 3/4 cups Apple Cider Vinegar
• 1/4 cups Maple Syrup
• 1 teaspoon Sea Salt
• 1 teaspoon Fennel Seed
• 1 teaspoon Mustard Seeds
• 1 teaspoon Whole Peppercorns
• FOR THE CASHEW CREAM:
• 1 cup Cashews Soaked In 3 Cups Of Water For 1 Hour Up To 24 Hours
• 2 teaspoons Lemon Juice
• 1 teaspoon Prepared Horseradish
• 1 pinch Salt
• 1/4 cups Water
• FOR THE SALAD:
• 1 bunch Watercress
• Lemon Juice
• Olive Oil, For Drizzling
• 1 Tablespoon Pistachio Nuts, Crushed
• Flaky Sea Salt

1. Using a mandoline, slice beets into paper thin rounds.
2. Bring water and vinegar to a simmer in a small pot. Add maple syrup, salt, fennel seeds, mustard seeds and peppercorns and continue to simmer for another 5 minutes or so. Place beets into a bowl and pour the brine through a sieve over the beets. Cover bowl and let sit for about 30 minutes.
3. While the beets are pickling, make the cashew horseradish cream. Strain soaked cashews and add them to a high speed blender. Add lemon juice, horseradish, salt and water and blend on high until smooth and creamy in consistency. Add the mixture to a piping bag and snip off the tip if piping onto salad.
4. Strain beets from brine and divide among plates, arranging in a single layer. Pipe dollops of of horseradish cream on top of beets and top with a large pinch of watercress. Drizzle plates with lemon juice and olive oil, and finish with crushed pistachios and a generous pinch of flaky sea salt.

beets, water, apple cider vinegar, ubc, salt, fennel, mustard seeds, peppercorns, cashews, lemon juice, horseradish, salt, ubc, salad, lemon juice, olive oil, pistachio nuts, salt

Taken from tastykitchen.com/recipes/salads/pickled-beet-carpaccio/ (may not work)