Beet carpaccio with feta

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This recipe comes from Irene van Gent, the vegetarian cook at  Puur Tafelen .


For 4 persons:

  • 4 medium red beets
  • 1 piece feta
  • 2 large or 4 small spring onions
  • 2 handfuls of pistachios
  • olive oil
  • salt pepper

Boil the beets (with skin) for 1 hour. Make sure that the beets are continuously submerged in water. So add more water if some of the water has evaporated.

Remove the beets from the heat, drain and rinse with cold water. Let the beets cool. If you can handle the beets with your hands, remove the skins under the tap.

Then let the beets cool completely (you can prepare this far in advance). Clean the pistachios and crush them. Finely chop the feta and spring onions and mix everything together.

Cut the beets into thin slices and arrange them in a circle on the plate. Sprinkle the feta mixture over the beets and drizzle with olive oil, salt and pepper to taste.

Source: Culy by
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