Beetroot carpaccio with feta & pecans

Thin slices of beetroot form the base of this light starter with feta, toasted pecans and briefly blanched Brussels sprout leaves. A dressing of balsamic vinegar, honey and wholegrain mustard provides a sweet-and-sour contrast.

Serves: 4 people
Preparation: approximately 20 minutes
Cooking: approximately 5 minutes
Total time: approximately 25 minutes

Ingredients

• 500–600 g pre-cooked beetroot
• 100 g feta
• 50 g pecans
• approximately 75 g small Brussels sprouts
• 8–10 fresh mint leaves
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon wholegrain mustard
• sea salt
• freshly ground black pepper

Preparation

1. Slice the beetroot
   Pat the pre-cooked beetroot thoroughly dry. Slice it as thinly as possible using a mandoline, cheese slicer or sharp knife and set aside.
2. Make the dressing
   Mix the balsamic vinegar with the honey and wholegrain mustard. Add a pinch of sea salt and some freshly ground black pepper. Gradually whisk in the extra virgin olive oil until you have a lightly emulsified dressing.
3. Toast the pecans
   Toast the pecans in a dry frying pan over a medium-high heat. Stir regularly and remove them from the pan as soon as they begin to colour lightly and become noticeably fragrant. Leave to cool and chop coarsely.
4. Blanch the Brussels sprout leaves
   Remove enough loose green leaves from the Brussels sprouts. Bring a small pan of water to the boil and prepare a bowl of iced water. Blanch the leaves for 30–45 seconds, transfer them directly to the iced water and then drain thoroughly. Pat them carefully dry.
5. Prepare the mint
   Rinse the mint briefly and carefully dry the leaves. Leave small leaves whole and roughly tear larger ones just before serving.

Method

1. Arrange the beetroot
   Arrange the beetroot slices in an overlapping pattern over four plates.
2. Drizzle the beetroot
   Drizzle some of the honey and balsamic dressing over the beetroot slices.
3. Add the garnishes
   Distribute the Brussels sprout leaves over the beetroot. Crumble the feta over the top and sprinkle with the toasted pecans.
4. Finish the carpaccio
   Drizzle the remaining dressing over the plates and finish with the mint leaves. Grind over a little more black pepper to taste and serve immediately.