Candy-striped beetroot carpaccio with rocket and feta

Fresh, crisp carpaccio with beautiful, colourful candy-striped beetroot (Chioggia), rocket, feta and pine nuts.
A simple salad that makes a lovely side for barbecued dishes, vegetable patties and the like.
If rocket isn’t your thing, try baby spinach instead – the flavour is pleasantly mild and the leaves crisp and fresh.

Candy-striped beetroot carpaccio with rocket and feta

Recipe for crisp beetroot carpaccio with candy-striped beetroot, rocket, feta and pine nuts.

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5 from 4 votes

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Course: Salad, Side dish

Cuisine: Danish, Gourministeriet

Total Time: 20 minutes minutes

Change servingsServings: 4 people

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Ingredients

• ▢ 2 large candy-striped beetroot (Chioggia), peeled and patted dry
• ▢ 2 tbsp olive oil
• ▢ 1 1/2 tbsp white wine vinegar
• ▢ 1 tbsp lemon juice
• ▢ 1 tsp honey
• ▢ 1 tsp thyme
• ▢ 1 handful rocket
• ▢ 60 g feta
• ▢ 25 g pine nuts
• ▢ Salt and pepper
• ▢ Tender fresh thyme sprigs and finely chopped parsley, for the top

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Method

• Toast the pine nuts in a dry frying pan and set aside.
• Slice the beetroot into very thin slices, ideally on a mandoline.
• Mix the olive oil with the white wine vinegar, lemon juice, honey and thyme, then season to taste with salt and pepper.
• Arrange a bed of rocket on a plate and top with the thin slices of candy-striped beetroot in two layers, drizzling the dressing between each layer.
• Top with crumbled feta, parsley, tender thyme sprigs and the toasted pine nuts.

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