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in Main Courses, Starters, Salads & Soups

Beetroot Carpaccio with Caramelised Walnuts, Rocket & Feta

  • April 18, 2015
  • By Carly Neave

Beetroot salad

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!

Beetroot carpaccio

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!

beetroot salad

Beetroot salad

5.0 from 2 reviews
Beetroot carpaccio with rocket and caramelised walnuts
 
Prep time
Cook time
Total time
 
Beetroot carpaccio with rocket and caramelised walnuts
Author:
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!

 

By Carly Neave, April 18, 2015 Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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3 Comments
  • Lynn van Bloemendaal
    March 12, 2018

    Yum Yum Yummy. A lovely blend of flavours will be added to my favourite recipes. The dressing goes beautifully with the beetroot.

  • mallica
    June 22, 2016

    Delicious
    I made this for a friends party and they got wiped out in no time
    thanks for sharing
    I replaced walnuts with almond and used jaggery instead of honey

Carly Neave

Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!

About Me
Hi, I'm Carly!
A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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