Easy beetroot carpaccio with feta, kale chips and pistachios.
Beetroot carpaccio with feta and crispy kale chips – a very simple and truly delicious starter. Thin slices of beetroot topped with creamy feta, crispy kale chips and pistachios, all finished with a bright mustard vinaigrette.
I slice the raw beetroot wafer-thin on a mandoline and then pour boiling water over the slices. They shouldn’t be cooked until tender – they only need a very short time in the hot water. This makes the beetroot soften slightly while still keeping its fresh bite. It also means the slices lie much flatter and look far better on the plate when it’s time to arrange your beetroot carpaccio.
The kale chips couldn’t be simpler: coarse pieces of kale tossed with olive oil and flaky sea salt and baked in the oven until crisp. They bring a wonderful crunch to the dish and taste so good with the sweet beetroot and the salty feta.
To serve, I spread the beetroot slices in a thin layer on the plates and top with roughly crumbled feta, crispy kale chips and roughly chopped pistachios. Finally I drizzle over the mustard vinaigrette and finish with freshly ground pepper.
A beautiful, colourful beetroot carpaccio that is fresh, crisp and full of flavour – and really easy to prepare. Perfect as a starter when you want something a little special on the table.
Beetroot carpaccio with feta and crispy kale chips
Ingredients
- 4-500 g raw beetroot, peeled
- 120 g feta
- 40 g pistachios, roughly chopped
Kale chips
- 4-5 stalks kale
- 1 tbsp olive oil
- Flaky sea salt
Mustard vinaigrette
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 1/2 tsp Dijon mustard
- 1 tsp honey
- Salt and freshly ground pepper
Method
Kale chips
- Tear the kale leaves off the stalks in coarse pieces, then rinse and dry them thoroughly – ideally in a salad spinner.
- Spread the kale on a baking tray lined with baking paper, drizzle the oil over the top and sprinkle with flaky sea salt. Toss well with your hands, then spread the kale out across the tray so the pieces don’t overlap too much.
- Bake the kale in a preheated conventional oven (top and bottom heat) at 175°C for about 12-14 minutes. Keep an eye on it for the last few minutes – the kale mustn’t go dark, or it won’t taste good.
- Meanwhile, prepare the remaining ingredients for the beetroot carpaccio.
Beetroot carpaccio
- Slice the beetroot wafer-thin on a mandoline.
- Put the beetroot slices in boiling water for 4-5 minutes, then pat them dry with kitchen paper. This cooks them just slightly, so the slices lie flat on the plate instead of curling up.
- Mix the ingredients for the vinaigrette as well and season to taste with salt and freshly ground pepper.
- Arrange the beetroot slices in a thin layer on the plates. Top with kale chips and feta broken into rough chunks.
- Sprinkle with the chopped pistachios and drizzle the vinaigrette over the top. Season with freshly ground pepper and serve.
Nutrition
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