Beetroot Carpaccio with Feta

This refreshing, vibrant and nutritious Beetroot Carpaccio with Feta is so easy to make, tender, crisp and irresistible. Feta cheese, pomegranate seeds, and spinach fill it with a delightful mix of textures and flavors.

5 from 1 vote

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Salad, Side Dish

Cuisine International

Servings people as a side dish

Calories 257 kcal

Ingredients

3 tablespoons extra virgin olive oil
1 tablespoon maple syrup
1/2 tablespoon freshly squeezed lemon juice
salt and freshly ground pepper to taste
4 medium size beetroot baked or cooked
100 g crumbled Feta cheese
1/2 english cucumber made into ribbons
2 cups organic baby spinach
1/3 cup walnuts toasted and coarsely chopped
3 tablespoons pomegranate seeds
2 tablespoons fresh basil roughly chopped

Instructions

Preheat the oven to 450°F. Wash the beetroots and wrap them individually in tin foil. Bake the beets in the preheated oven for about 45 to 60 minutes, depending on size of beets.
Once cooked, remove them from the oven and set them aside to cool. Once they are cool enough to handle, put on a pair of gloves to prevent stains. Peel the beetroots (you'll be able to do this easily by scraping a knife over them). Slice the beetroots into thin rounds using a mandoline or a sharp knife.
When the sliced beets are ready, arrange them in overlapping layers on a serving dish or on individual plates.
Add the baby spinach to the plates. Using a mandolin or a vegetable peeler, thinly slice the cucumber lengthways and arrange it on top. Sprinkle with the nuts and fresh basil.
Crumble the Feta cheese over the beetroot carpaccio and garnish with pomegranate seeds.
To prepare the dressing, mix the olive oil, maple syrup, lemon juice, and freshly ground pepper in a small bowl with the help of a whisk until well combined. Drizzle the dressing over the beetroot carpaccio. Season to taste and serve.

Notes

Roasting Beetroots: Roasting the beetroots in the oven will allow them to keep more flavor than cooked in water. The roasting time will depend on their size. Beetroot is best roasted with the skin on, which is easily removed once it's cooked.

If you want to get ahead, you can roast the beets and make the dressing up to 2 days in advance and store them in the fridge. Assemble the Beetroot Carpaccio just before serving.

Feta Cheese replacement: You can substitute feta for goat cheese.

** The nutritional and calories information shown is an estimated provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counselling.

Nutrition

Calories: 257kcalCarbohydrates: 9gProtein: 6gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 22mgSodium: 287mgPotassium: 158mgFiber: 1gSugar: 6gVitamin A: 200IUVitamin C: 3mgCalcium: 148mgIron: 1mg

Keyword Basil, Beet, Beetroot, Carpaccio, Feta, Gluten-free, Lemon, Olive oil, Pomegranate Seeds, Walnuts

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