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1 Comment Carpaccio is one of my favorite starters to serve at a dinner party. It is also quick and easy to make. Want to serve a vegetarian carpaccio version of a classic carpaccio? It’s also a good replacement of a beef carpaccio if you are having pregnant women over for dinner. Try this easy beetroot carpaccio with feta.
Beetroot Carpaccio with Feta
Back in the day when I used to go out to dinner a lot, I would often pick a beef carpaccio as an appetizer. It’s usually nice and light and perfect for when you don’t want to go all out for the start of the meal. Funny enough it is not a dish I order when dining out anymore, but that makes it all the more fun to recreate at home. And this easy beet carpaccio is perfect for that.
Beetroot and feta is a classic combination anyway. It’s the perfect mix of sweet and salty and I like to combine it in a salad like this beetroot and feta quinoa salad. This time I picked a dish that would be a perfect appetizer, a refreshing side dish or a light lunch.
What goes into beetroot carpaccio?
The great thing about this carpaccio is that it is easy to adapt to your own tastes. What you need? (make sure to check the recipe card for full details
- beetroot – I went with the precooked red beets but you can also use raw beetroot. If you do use raw beets make sure to add extra time for roasting the beet. You can use regular red beetroot, golden beets or chioggia beets too.
- feta – you can replace the feta with goat cheese if you want. Using shavings of parmesan cheese is also a good option
- pine nuts – this can also be replaced by crunchy walnuts or bright green pistachio
- lamb’s lettuce and fresh mint – I really like that combination for this salad but you can use other fresh herbs too and a handful of arugula is also great with this salad.
- olive oil – for the dressing I went with lemon juice, olive oil and a bit of honey. If you want you can replace the honey with maple syrup or keep it really simple and just use a few drops of balsamic vinegar. A little bit of dijon mustard will also be a good addition
The only ‘tricky’ part of this simple recipe is slicing the beets thinly. I used cooked beets. They also slice really easy so the beetroot slices really don’t require a lot of work.
Mandolin slicer
A mandoline slicer is useful for cutting really thin slices. But a good sharp knife or a food processor works just as well. I happened to have my mandoline in the studio when I wanted to photograph this dish, so I used a knife instead. As the beets are cooked well, it doesn’t matter if the slices are a little thicker. It is often more pleasing to the eye if they are really thin and evenly sliced.
Once the slices are made arrange them on plates or a serving platter in a single layer. Add the toasted pine nuts, the feta and the lettuce/herbs on top and sprinkle some of the dressing over it. A little bit of black pepper over the top and your dish is ready.
Making it fresh
Although you could prepare the various components of the beetroot carpaccio in advance, it is best to assemble it at the last minute. If you don’t, the feta cheese will take on the color of the beetroot, making the dish less appetizing. That would be a shame. So, at the last minute, just divide the slices and finish the beetroot salad. It won’t take more than a few minutes.
Enjoy!
Beetroot carpaccio with feta
Ingredients
- 4 beets cooked
- 4 tsp pesto
- 25 grams pine nuts toasted
- 100 grams feta cheese crumbled
- 50 grams lamb’s lettuce or other lettuce
- 1 sprig mint finely chopped
Dressing
- 3 tbsp extra virgin olive oil
- 1/2 lemon juice
- 1 tsp honey
- salt and pepper
Equipment
- Mandoline or a sharp knife
How to make the beetroot carpaccio
- Cut the beets as thinly as possible. This is easiest with a mandoline but can also be done with a sharp knife.
- Divide the beet slices among four plates or use one large serving platter.
- Divide some of the pesto over the plates. Sprinkle the toasted pine nuts over the pesto. Divide the feta and the lettuce with the mint over the beet.
- Make the dressing by mixing the olive oil with the lemon juice and honey and season to taste with salt and pepper.
- Drizzle the dressing over the beet carpaccio.
Nutrition Information per portion:
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.
The combination of earthy beetroot and the salty feta is just one of the best out there. And if you slice it thinly it looks pretty good too.