Beetroot carpaccio with feta & pecans
A festive, light starter that is healthy and full of flavour. Thinly sliced beetroot forms the base, with creamy feta, fresh Brussels sprout leaves, crunchy pecans and a honey–balsamic dressing. Ideal as a refined starter or as a lunch dish with a piece of good bread.
Serves: 4
Preparation: 15 minutes
Cooking: 5 minutes
Total time: 20 minutes
Ingredients
- 4 medium pre-cooked beetroot
- 100 g feta
- 50 g pecans
- 8 Brussels sprouts
- 8–10 fresh mint leaves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar (or red wine vinegar)
- 1 teaspoon honey
- 1 teaspoon coarse mustard
- sea salt
- freshly ground black pepper
Preparation
- Pat the pre-cooked beetroot dry and slice into the thinnest slices possible, preferably using a mandoline or cheese slicer. Set aside.
- Put the balsamic vinegar in a small bowl and stir in the honey and coarse mustard. Season with a pinch of sea salt and some freshly ground black pepper. Then gradually whisk in the olive oil until you have a smooth, lightly emulsified dressing.
- Toast the pecans in a dry frying pan over a medium-high heat. Shake or stir regularly until the nuts are lightly golden and fragrant. Leave to cool and roughly chop.
- Peel off the outer leaves of the Brussels sprouts and use only the fresh, green leaves. Bring a pan of water to the boil and prepare a bowl of iced water. Blanch the Brussels sprout leaves for 30–45 seconds in the boiling water, lift them out with a slotted spoon and cool immediately in the iced water. Drain well and pat dry with kitchen paper if needed.
- Rinse the mint briefly, shake dry and pick the leaves. Leave them whole or roughly tear them just before using.
Method
- Arrange the beetroot on the plate
Lay the beetroot slices overlapping on one large serving platter or on four individual plates. - Drizzle with some of the dressing
Drizzle the beetroot with some of the dressing. - Scatter over the Brussels sprout leaves
Scatter the Brussels sprout leaves over the plates. - Add the feta and pecans
Crumble the feta over the beetroot and sprinkle over the toasted pecans. - Finish with dressing and mint
Drizzle with the remaining dressing and garnish with the mint leaves. - Serve and season to taste
Serve immediately, optionally with crusty (sourdough) bread on the side. If you like, taste a little beetroot with feta and dressing and, just before serving, add a little extra salt, pepper or a small splash of extra vinegar if needed.
