Bieten carpaccio met feta

This recipe is the winning recipe which has been published before on The Glazen Vork and has been made by Riet Albers.

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Beetroot carpaccio with feta

Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 4


  • 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
  • seasalt


  • 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
Course: Appetiser, sidedish
Author: Riet Albers


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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