The contrast in flavours makes this the ultimate healthy salad or side dish depending what you’re going for. The earthy and sweet beetroot slices go perfectly with the caramelised crunchy walnuts, top that with fresh green rocket and feta – sensational!

Its fresh, it’s full of flavour and you guessed it, healthy! This is the type of dish I would serve up at a summers lunch when there’s lots going on and you don’t want to be running around cooking in the kitchen. A dish that you can make the night before and keep in the fridge ready to top with the dressing just before serving. The red-purply colours really make the salad stand out so if you’re looking for something on the pretty side to impress your guests, this is the one!

You will need a Mandoline for this recipe. I’ve tried slicing the beetroot finely with a knife and it just doesn’t give the same juicy, almost transparent circles of beetroot.

I talk about the benefits of eating beetroot in my roasted beetroot hummus recipe so have a quick read if you want to delve into more of the science: https://carlyneave.com/roasted-beet-hummus/. If not, get roasting and start plating! Tag me on instagram @leanlivinggirl with your creations!

5.0 from 2 reviews

Beetroot carpaccio with rocket and caramelised walnuts

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

Beetroot carpaccio with rocket and caramelised walnuts

Author: Lean Living Girl

Recipe type: Salad

Serves: 2 servings

Ingredients

Salad

• 1 medium Beetroot
• ¼ cup walnuts
• 1tsp coconut oil
• 1tsp honey
• Handful of rocket leaves
• 30g of feta

Dressing

• 2 Tbs olive oil
• 1 Tbs balsamic vinegar
• Pinch of sea salt
• 1 Tsp dijon grain mustard
• 1 tsp honey
• Juice of ½ lemon

Instructions

1. Pre-heat your oven to 180℃
2. Wrap up your beetroot in tin foil and roast in the oven for 1 hour or until soft.
3. Remove the beetroot and place in a bowl of ice water to help peel off the skin.
4. Peel the beetroot and chop off the ends.
5. With a Mandoline, carefully slice the beetroot into thin circles and lay these down evenly on your plate.
6. To caramelise the walnuts, place the coconut oil and honey in a pan and let it simmer.
7. Add the walnuts and toss them in the mixture until coated and the liquid is starting to turn dark brown.
8. Place the rocket in the centre of the dish and sprinkle over the feta cheese and caramelised walnuts.

Make the Dressing

1. Mix all the ingredients in a small bowl and pour over the rocket.
2. Eat alone for a light lunch or serve as a side dish!

3.3.3077