Beet Carpaccio with Cashew Aioli

For a period my daughter had to follow a strict diet regiment, and I was often challenged to come up with new recipes to switch things around. I made this for Thanksgiving one time because she loves beets and cashew nuts. And I tell you, this was one of those keeper recipes. It is vegan and raw, in case you wonder.

For Beet Carpaccio:

2 red beets, peeled and sliced very thin

4 tablespoon raw honey vinegar (see product section)

1 tablespoon raw honey

salt and pepper

Mix and let sit for 2 hours in a glass bowl. Strain beets and reserved liquid as it has high nutritional value (add them to smoothies, dressing, or drink straight). Arrange nicely in a platter with basil or mint leaves.

For Cashew Aioli:

1/2 cup raw cashew nuts

1 tablespoon miso (unpasteurized, no msg, no preservatives kind, please)

1 clove of garlic

2 tablespoon raw honey vinegar

4 tablespoon extra virgin olive oil

1 tablespoon raw honey or coconut nectar

salt and pepper

Whizz them in a blender. Add a tablespoon or two marinating liquid from beets or warm water to control aioli thickness. Serve aioli on the side to drizzle.