Pickled Beet Carpaccio

Using a mandoline, slice beets into paper thin rounds.

Bring water and vinegar to a simmer in a small pot. Add maple syrup, salt, fennel seeds, mustard seeds and peppercorns and continue to simmer for another 5 minutes or so. Place beets into a bowl and pour the brine through a sieve over the beets. Cover bowl and let sit for about 30 minutes.

While the beets are pickling, make the cashew horseradish cream. Strain soaked cashews and add them to a high speed blender. Add lemon juice, horseradish, salt and water and blend on high until smooth and creamy in consistency. Add the mixture to a piping bag and snip off the tip if piping onto salad.

Strain beets from brine and divide among plates, arranging in a single layer. Pipe dollops of of horseradish cream on top of beets and top with a large pinch of watercress. Drizzle plates with lemon juice and olive oil, and finish with crushed pistachios and a generous pinch of flaky sea salt.