Candy-striped beetroot carpaccio with rocket and feta
Recipe for crisp beetroot carpaccio with candy-striped beetroot, rocket, feta and pine nuts.
Servings 4 people
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
Instructions
- 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.