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.

Print recept Pin Recipe
No ratings yet

Beetroot carpaccio with feta

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

Ingredients

  • 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

Instructions

  • 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

Disclaimer

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

Did you make this recipe?Mention @simoneskitchen or tag #simoneskitchen!

 

Sharing is caring!