Beetroot carpaccio with feta and crispy kale chips
Recipe for beetroot carpaccio with feta, pistachios and kale chips.
Servings 4 servings
Calories 296kcal
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
Instructions
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
Calories: 296kcal | Carbohydrates: 17g | Protein: 10g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 16mg | Sodium: 368mg | Potassium: 443mg | Fiber: 4g | Sugar: 10g | Vitamin A: 176IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 1mg