| 9 | 45 | 122 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 4 |
| 1 onion(s) | Sweet onion (thinly sliced) |
| 2 tbsp | Apple cider vinegar |
| 1 pinch | Sea Salt |
| 454 gm | Beets, raw (peeled, halved) |
| 3 pods | Cardamom pods (black) |
| 2 stick(s) | Cinnamon |
| 1 cup | Mango |
| 1 cup | Pumpkin purée, canned |
| 1/2 tsp | Cardamom, ground |
1. To prepare the pickled onions, toss the onions, apple cider vinegar, and a pinch of salt in a small air-tight container. Transfer to the fridge and rest at least one day.
2. Place the beets in a large stockpot along with the cardamom pods, cinnamon sticks, and salt. Bring to a boil over high heat. Reduce the heat to medium and cook 25 to 30 minutes until the beets are tender-crisp. Drain and set aside to cool.
3. Place the mango in a food processor and process until smooth. Add the pumpkin and pulse until smooth and creamy. Divide this mixture between four plates.
4. Thinly slice the beets, using a vegetable slicer or Japanese mandolin. Arrange the beets on top of the mango pumpkin puree.
5. Top with pickled onions and ground cardamom and serve immediately.
Beets are a great source of fiber, folate, and vitamin C!
| Fruit | 0.4 |
| Vegetables | 3.5 |
