Beetroot Carpaccio Recipe
With hazelnut and feta
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Beetroot
Roast the beetroot in a preheated oven at 200°C (390°F) for about 45-60 minutes, or until tender. Allow to cool, then peel and slice thinly.
- 2
Toast the Hazelnuts
In a dry skillet over medium heat, toast the hazelnuts for about 5-7 minutes until fragrant. Let them cool and then chop coarsely.
- 3
Assemble the Carpaccio
On a serving platter, arrange the sliced beetroot in an overlapping pattern. Drizzle with olive oil and balsamic vinegar.
- 4
Add Toppings
Sprinkle the chopped hazelnuts and crumbled feta cheese over the beetroot. Add chopped fresh parsley, salt, and black pepper to taste.
- 5
Serve
Serve immediately as an appetizer or a light salad.