Beetroot carpaccio with feta and pistachios

Beetroot carpaccio with feta and pistachios: a quick, elegant recipe with earthy beetroot, salty feta, crunchy pistachios and olive oil.

At a glance

• Serves 1
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 320 kcal per serving
• Protein: 10 g
• Fat: 24 g
• Carbs: 18 g

Ingredients

• 200 g beetroot
• 50 g feta
• 20 g pistachios
• 1 tbsp olive oil
• 1 pinch of pepper

Method

You’ll need: chopping board · knife · mandoline

1. Slice the beetroot thinly with a sharp knife or a mandoline.
2. Arrange the slices on a plate, slightly overlapping.
3. Crumble the feta loosely over the top.
4. Roughly chop the pistachios and scatter them over with the pepper.
5. Drizzle everything evenly with the olive oil.
6. Serve the carpaccio straight away, with a little more pepper if you like.

Good to know

So simple and still special. The thin slices, the saltiness, the crunch – this carpaccio doesn't need anything else.

Swaps

Feta → soft goat's cheese (a little milder, also provides protein and calcium); pistachios → walnuts (more omega-3 fatty acids, plus fibre); olive oil → avocado oil (milder flavour, mainly unsaturated fats); feta → white brined cheese made from sheep's or goat's milk (similar texture, a little more protein depending on the product)

Allergens

Contains milk and tree nuts. Generally suitable for children if the pistachios are chopped to suit their age, and in pregnancy pasteurised feta is the safe choice.