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Beetroot Carpaccio


This impressive yet effortless seasonal starter gives you the perfect refreshing and sweet taste this summer.
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This impressive yet effortless seasonal starter gives you the perfect refreshing and sweet taste this summer....

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Cook time72 minYield2 serving


Ingredients

  • Salad:
  • 1 medium Beetroot
  • ¼ cup walnuts
  • 1tsp coconut oil
  • 1tsp honey
  • Handful of rocket leaves
  • 30g of feta
  • Dressing:
  • 2 Tbs olive oil
  • 1 Tbs balsamic vinegar
  • Pinch of sea salt
  • 1 Tsp dijon grain mustard
  • 1 tsp honey
  • Juice of ½ lemon

Cooking guidelines

Preheat your oven to 180 F.

Wrap up your beetroot in tin foil and roast in the oven for 1 hour or until soft.

Remove the beetroot and place in a bowl of ice water to help peel off the skin.

Peel the beetroot and chop off the ends.

With a Mandoline, carefully slice the beetroot into thin circles and lay these down evenly on your plate.

To caramelise the walnuts, place the coconut oil and honey in a pan and let it simmer. Add the walnuts and toss them in the mixture until coated and the liquid is starting to turn dark brown.

Place the rocket in the centre of the dish and sprinkle over the feta cheese and caramelised walnuts.

For a dressing mix all the ingredients in a small bowl and pour over the rocket.

Eat alone for a light lunch or serve as a side dish!


  • Chef: Adela
  • Published:

Category: Salads

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