Beetroot and feta cheese carpaccio
Carpaccio comes from Italian cuisine. We distinguish several types of it.
It can be prepared from beef or veal. It is also ideal when made from fish such as salmon or tuna, as well as from vegetables for example zucchini or beetroot.
Fruits may also be used to prepare it. Pineapple or mango are such, they can serve as excellent base ingredients.
Typically, carpaccio is served as an appetizer. I think it can absolutely be served as a snack or even as a main dish too.
Of course, in the latter case the portion should be slightly increased.
Beetroot is another perfect ingredient for this dish, today’s recipe was made from this one. Its slightly sweet flavour goes well with the tanginess of lemon juice.
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Ingredients for beetroot carpaccio.
- 3 medium beetroots
- 100 g of feta cheese
- 2 tablespoons of lemon juice
- 2 tablespoons of agave syrup
- 2 tablespoons of olive oil
- 3 tablespoons of cashew nuts
How to make beetroot and feta cheese carpaccio.
Clean the beets but do not peel them. Boil them until soft. Let them cool. Once they are cooled down, remove the skin.
Afterwards, cut them into very thin slices. It is best to use a grater. You can also slice them with a knife, but then the slices may not be as thin as if you used a grater.
Arrange the thin beetroot slices on a plate side by side, with one slightly overlapping the other.
Cut the feta cheese into cubes. You can also gently crush it with your fingers. Place the cheese on the beet slices. Sprinkle the top with cashew nuts.
Mix lemon juice, olive oil and agave syrup in a bowl. Drizzle the carpaccio with the dressing.
Cool it in the fridge before serving.
Good to know when making carpaccio.
Agave syrup can be replaced with liquid honey.
Instead of feta cheese, you may also use mozzarella.
Do You like vegetarian dishes? Check our recipe for Fried cauliflower
