Low-carb beetroot carpaccio with feta

Low-carb beetroot carpaccio with feta: thin beetroot slices with creamy feta, walnuts, olive oil and apple cider vinegar – fresh, nutty and quick to make.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 5 min
• Total time: 15 min
• Calories: 350 kcal per serving
• Protein: 14 g
• Fat: 25 g
• Carbs: 16 g

Ingredients

• 400g cooked beetroot
• 150g feta
• 40g walnuts
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1 pinch of sea salt

Method

You’ll need: frying pan · chopping board · knife

1. Toast the walnuts briefly in a hot frying pan without oil until fragrant. Leave them to cool slightly, then roughly chop.
2. Slice the cooked beetroot very thinly. Arrange the slices, slightly overlapping, on two plates.
3. Scatter the feta over the beetroot and sprinkle with the toasted walnuts.
4. Whisk the olive oil with the apple cider vinegar, honey and sea salt into a smooth dressing.
5. Drizzle the dressing evenly over the carpaccio so everything comes together nicely.
6. Serve the carpaccio straight away, while the walnuts are still crunchy.

Good to know

A plate like this looks simple and still makes a real impression. Earthy sweetness, salty creaminess and a bit of crunch – often that's all it takes.

Swaps

Feta → soft goat's cheese (a little milder, also contains protein; pasteurised in pregnancy); walnuts → pecans (similarly nutty, a little milder in flavour); honey → date paste (unrefined sweetness with a little fibre); apple cider vinegar → lemon juice (fresh flavour, provides small amounts of vitamin C).

Allergens

Contains milk and tree nuts (walnuts); for children, only in a small portion that's easy to chew, and no honey for babies under one year old. In pregnancy feta is suitable if it's made from pasteurised milk.