Beet “Carpaccio” Salad - Delicious Living

Ingredients

• 2 large red or yellow beets, scrubbed
• FOR THE RAW VEGAN CHEESE:
• 1½ cups raw cashews, soaked at least 2 hours and up to 12 hours
• 1 tablespoon raw apple cider vinegar
• 1 tablespoon fresh lemon juice
• 3 tablespoons raw coconut oil, melted over low heat (Try: Artisana Organics)
• ¾ cup purified water
• 1 clove garlic
• 1 tablespoon chopped chives
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• FOR THE HERB DRESSING:
• ¼ cup raw apple cider vinegar
• ½ cup chopped, fresh, mixed herbs (parsley, basil, thyme)
• 1 small shallot, halved
• ¾ cup cold-pressed olive oil
• Pinch each sea salt and ground black pepper
• 4 ounces arugula