Beetroot carpaccio with feta
This recipe is the winning recipe which has been published before on The Glazen Vork and has been made by Riet Albers.
- 4 medium beetroot
- 2 small hands of fresh watercress lamb's lettuce is also good
- 2 large fresh mint leaves
- 1 lemon
- 1 clove of garlic
- 100 gr of feta crumbled
- 0,5 tsp corianderseeds
- 0.5 tspmustard seeds
- 6 tbsp of extra vigin oliveoil
- freshly ground black pepper
Cook the beetroot unpealed for about 20 minutes and leave to cool.
Cut away any roots from the watercress. Remove the leaves from the stalks and chop the stalks together with the mint leaves.
Cut the garlic finely and mix with half of the olive oil and mix with the chopped watercress and mint. Bruise the coriander- and mustardseeds and mix these through and also the feta and seasalt to taste
Wash the lemon, grate the zest and juice the lemon. Mix half of the juice and half of the zest through the watercressmix.
Mix the rest of the juice and the zest with the rest of the oil and ad a pinch of salt and pepper
Peel the cooled beetroot and cut them very finely in thin slices. Divide these in a spiral shape across 4 cool plates. mix the watercress with the lemon-oil mixture and divide over the plates, in little heaps in the middle of the beetroot. Divide the watercress mix loosely over the slices of beetroot