Beetroot carpaccio with feta & pecans

A festive starter that is light, healthy and full of flavour. Thinly sliced beetroot forms the base, with creamy feta, fresh Brussels sprout leaves and crunchy pecans. Perfect for lunch or as a refined starter.

Serves: 4
Preparation: 15 minutes
Cooking: 5 minutes
Total time: 20 minutes

Ingredients

• 4 medium pre-cooked beetroots
• 100 g feta
• 50 g pecans
• 8 Brussels sprouts
• 8–10 fresh mint leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon wholegrain mustard
• Sea salt
• Freshly ground black pepper

Preparation

• Slice the beetroot straight away into thin slices, preferably using a mandoline or a cheese slicer.
• In a small bowl, mix the olive oil, balsamic vinegar, honey and wholegrain mustard. Season with a pinch of sea salt and freshly ground pepper. Stir well until you have a smooth dressing.
• Toast the pecans in a dry frying pan over a medium heat until 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 blanch the Brussels sprout leaves for 30–45 seconds.
• Rinse immediately under cold water and briefly plunge them into ice water. Drain well.

Method

1. Arrange the beetroot slices overlapping on a large plate or on individual plates.
2. Drizzle the beetroot with some of the dressing.
3. Divide the Brussels sprout leaves over the plates.
4. Crumble the feta over the beetroot and sprinkle the toasted pecans on top.
5. Drizzle with the remaining dressing and garnish with fresh mint leaves.
6. Serve with freshly baked ciabatta or sourdough bread and a glass of Grüner Veltliner.