Seasonal Recipes

Beet carpaccio with feta and walnuts

Serves 2

3 beets, different colours
juice of 1/2 lemon
50 gr feta cheese
zest of 1/2 lemon
2 tbs walnuts
1 tbs olive oil
1 tsp (white) vinegar
3 tbs basil vinaigrette
sea salt
freshly ground pepper

Cook the beets in water and lemon juice until almost cooked through. You still want them to be a tiny bit crunchy/not cooked all the way through.
Take them out of the water and let them cool completely. Peel them and cut them into very thin slices (with a kitchen machine or mandoline).
Season the slices of beets with olive oil, vinegar, salt and peper.
Arrange beet slices on a plate.
Drizzle some of the basil vinaigrette over them and crumble the feta on top.
Add the walnuts, lemon zest and finish with some more olive oil, salt and pepper if preferred.

Source : Renee Kemps