Beetroot Carpaccio with Mint Bean Purée

By Maria Lobo - Creative Healthy Recipes -

This dish is not only simple and quick to make but also full of flavour. It can be eaten as a delicious lunch or dinner with a salad or as an accompaniment. Also perfect as a snack for those times you need a little something to take you through to lunch or dinner.

Beetroot is full of health benefits and recent research suggests its juice can improve athletic performance, lower blood pressure and increase blood flow. According to Dr. Mercola, the benefits are thought to come from the nitrates contained in beetroot, which when converted to nitric oxide in the body has an effect of dilating (opening up) blood vessels, improving blood flow and lowering blood pressure……pretty impressive!

Cannellini beans are a great plant source of protein and high in fibre. They are also a great source of iron which can be lacking in a vegetarian/vegan diet.

For the reasons above this dish is great before or after a workout as is light but can keep you feeling full and sustained.

This recipe is gluten free, dairy free and vegan.

Ingredients

For the carpaccio:

1 raw beetroot

For the purée:

1 can of cannellini beans
2 garlic cloves
6 tablespoons of olive oil
juice of 1 lemon
an handful of mint leaves
tiny bit of water
pinch of salt and black pepper
1 tsp of ground cumin
small sized piece of fresh turmeric

Method:

For the carpaccio:

Simply cut the beetroot into very thin slices.

For the purée:

1) In a food processor, place all the ingredients above. Add the water as necessary to achieve the desired consistency. Blend the mixture until smooth.

2) Serve with the beetroot with some fresh mint leaves on top!

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