Beetroot Carpaccio with feta
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 4 portions |
| Prep Time: | 30 minutes |
Ingredients
- 1 tbsp olive oil
- 50 g reduced fat feta cheese
- 80 g raspberries
- 1 tbsp balsamic vinegar
- 6 basil leaves
- black pepper
- 4 baby beetroots, peeled
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Using a slicer like a mandolin, thinly slice the beetroot into 1-2 mm slices and place in a bowl. (Wear gloves to do this as you don’t want to be hosting your dinner with pink fingers!)
- Combine the balsamic vinegar and the olive oil and coat the beetroot with it. Allow to marinate for about 10 minutes.
- Choose a large elegant platter or individual plates and place the beetroot in a single layer on the plate.
- Place the raspberries randomly on top of the beetroot.
- Crumble the feta in about 1/2 cm nuggets and place it in between the raspberries.
- Rinse and dry the basil leaves and plate them to stand up against the feta or the raspberries.
- Use the left over balsamic marinate and dress the dish.
- Finish with a crack of black pepper. (The feta has enough salt, no need to season the dish.)
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