Beet Carpaccio with Feta and Mint

Carpaccio is a popular Italian dish made from thinly sliced raw beef fillet. Today, this beloved dish is available in many variations, including vegetable-based ones. Red beets are particularly suitable for this preparation, as they closely resemble raw beef in appearance. Beet carpaccio is an excellent choice for all lovers of vegetable dishes.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Peach, fresh

  • 2 pinch Spices, pepper, black

  • 2 pinch Salt, table

  • 4 spoon Oil, olive

  • 2 spoons Juice, lemon

  • 2 twigs Mint

  • 200 g Cheese, feta

Steps

  1. Clean and wash the beetroots. Remove all roots and cut off the top part with the leaves. Place the cleaned beets in a large pot and cover with enough cold water to submerge all the beets. Place the pot on the stove and heat the contents over moderate heat until the liquid begins to simmer. Then cover the pot and cook the beets for another 25 to 30 minutes, or until they soften. Drain the cooked beets and let them cool slightly.

  2. Peel the cooled beets and slice them thinly. Arrange the slices on a serving plate. Season the slices with freshly ground pepper and salt, then drizzle with high-quality olive oil and a bit of lemon juice. Let the beets cool completely.

  3. Tear the mint leaves from the stems. Chop the leaves coarsely if desired and sprinkle them over the beet slices. Finally, crumble feta cheese over the dish and serve.

Nutrition Information (Per 100g)

  • Calories: 101.38 kcal
  • Fat: 6.92 g
    • Saturated Fat: 0.87 g
  • Carbohydrates: 8.3 g
    • Sugars: 5.19 g
  • Protein: 0.87 g
  • Fiber: 1.9 g

Advice

Instead of lemon juice, you can use wine or balsamic vinegar.