Go Back
–+ servings
Beetroot carpaccio

Beetroot carpaccio with feta

Print Recipe
It's the perfect start of a meal but can also serve really well as an easy light lunch. This beetroot carpaccio with feta is ready in no time at all!
Course Salad
Cuisine Dutch
Keyword beetroot, feta
Diet vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 265
Author Simone

Equipment

  • Mandoline or a sharp knife

Ingredients

  • 4 beets cooked
  • 4 tsp pesto
  • 25 grams pine nuts toasted
  • 100 grams feta cheese crumbled
  • 50 grams lamb's lettuce or other lettuce
  • 1 sprig mint finely chopped

Dressing

  • 3 tbsp extra virgin olive oil
  • 1/2 lemon juice
  • 1 tsp honey
  • salt and pepper

Instructions

  • Cut the beets as thinly as possible. This is easiest with a mandoline but can also be done with a sharp knife.
  • Divide the beet slices among four plates or use one large serving platter.
  • Divide some of the pesto over the plates. Sprinkle the toasted pine nuts over the pesto. Divide the feta and the lettuce with the mint over the beet.
  • Make the dressing by mixing the olive oil with the lemon juice and honey and season to taste with salt and pepper.
  • Drizzle the dressing over the beet carpaccio.

Nutrition

Calories: 265kcal | Carbohydrates: 12g | Protein: 6g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 23mg | Sodium: 397mg | Potassium: 383mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1133IU | Vitamin C: 10mg | Calcium: 151mg | Iron: 2mg