Beetroot Carpaccio
Sliced Beets with Rocket Salad, Feta Cheese and Walnuts
Servings: 2
Adjust servings here:
Equipment
- Mixing bowl big
- gloves optional
Ingredients
- 2 beets pre cooked
- 2 handful arugula aka rocket salad
- 100 grams feta cheese
DRESSING
- 1 tbsp orange juice
- 1 tsp honey
- 1 tbsp olive oil
- 1/2 tsp mustard
- a bit salt & pepper
TOPPED WITH
- a few pink peppercorns
- a few walnuts
Instructions
- Chop all ingredients. Chop the walnuts and crumble the feta cheese by pressing it between your fingers. Slice the cooked beetroot into thin slices.*
- In a large mixing bowl, add olive oil, honey, orange juice, mustard, salt and pepper. Mix with a fork or spoon.
- Add the arugula salad to the bowl and mix well.
PLATING
- Arrange the sliced beetroot in a circle or flower pattern on a plate, make sure that half of each beet slice overlaps the next.
- Sprinkle a bit of crumbled feta cheese over the beet slices.
- Add a handful of the seasoned arugula salad.
- Add more feta cheese.
- Top with walnuts and pink peppercorns.
Notes
*The beets can cause stains that are difficult to remove from your hands and cutting board. To prevent staining, it is the best to wear gloves while handling them and use a plastic or stone cutting board.