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Beetroot Carpaccio


Beetroot Carpaccio

4 baby beetroots, peeled
1tbsp. olive oil
1tbsp. balsamic vinegar
80g raspberries
50g reduced fat feta cheese
12 small basil leaves
Black pepper


  1. Using a slicer like a mandolin or a sharp knife, thinly slice the beetroot into 1-2mm slices and place in a bowl. (Wear gloves to do this as you don’t want to be hosting your dinner with pink fingers!)
  2. Combine the balsamic vinegar and the olive oil and coat the beetroot with it. Allow to marinate for about 10 minutes.
  3. Choose a large elegant platter or individual plates and place the beetroot in a single layer on the plate.
  4. Place the raspberries randomly on top of the beetroot.
  5. Crumble the feta in about 1/2cm nuggets and place it in between the raspberries.
  6. Rinse and dry the basil leaves and plate them to stand up against the feta or the raspberries.
  7. Use the left over balsamic marinate and dress the dish.

Finish with a crack of black pepper. (The feta has enough salt, no need to season the dish.)

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