The layers of flavor in this beet salad with scallops and pistachio dressing are as satisfying on the palate as they are enticing for the eyes. This clean-eating recipe makes a healthy yet impressive starter or light meal that’s perfect for entertaining guests any time of year. Watch the video above as Laurent Large, a Sonima chef, shows you how to make this restaurant-quality beet carpaccio, or read on to find the instructions below.
Photos by Ben Gately
- 2 cooked red beets
- 8 scallops
- 1 tablespoon ghee
- 1/3 cup pistachio or other nut oil (olive oil also works)
- 1/4 cup pistachios, chopped
- 1 teaspoon fresh ginger, grated
- 1 lime
- 1 tsp crushed coriander seeds
- 1 radish
- micro herbs, for garnish
- salt and pepper
Slice cooked beets thinly with a mandoline or knife. Arrange beet slices on four plates to form petal shapes.
In a bowl, mix together pistachio oil, chopped pistachio, grated ginger, zest of lime, juice of 1/2 lime, crushed coriander seeds, and salt and pepper, to taste. Reserve dressing for later.
Slice radish in julienne shape (mini match sticks).
Cut each scallop in to 3 equal slices; season them with salt & pepper. In a very hot pan with ghee, cook rapidly your scallops until brown color. It will be fast, about 15 seconds each side. Set aside to cool.
Season each beet “rose” with your pistachio vinaigrette. Now, place scallops in a circular shape on top. Sprinkle on radish, add some micro herbs, and serve.
- Total Fat
- Saturated Fat
- Dietary Fiber