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Beet Carpaccio with Feta and Microgreens

Vibrant Beet Carpaccio with Feta and Microgreens Delight

This Beet Carpaccio with Feta and Microgreens is a visually stunning appetizer bursting with flavor, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beet Layers
  • 3 medium Beets Roast until tender
  • 2 tablespoons Olive Oil Drizzle over beet slices
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Black Pepper Adjust to taste
For the Toppings
  • 1 cup Feta Cheese Crumble over beets
  • 1 cup Microgreens Choose options like arugula or radish
  • 1 teaspoon Lemon Zest For finishing touches
  • 2 tablespoons Balsamic Glaze Drizzle over the plate
  • 1/4 cup Toasted Nuts (optional) Walnuts or almonds for crunch

Equipment

  • oven
  • mandoline slicer

Method
 

Preparation
  1. Roast the beets in the oven at 400°F (200°C) for about 45-60 minutes until tender. Let them cool slightly before peeling.
  2. Using a mandoline slicer, slice the cooled beets as thinly as possible.
  3. Arrange the beet slices in a circular pattern on a serving plate, overlapping slightly.
  4. Drizzle olive oil over the arranged beet slices and season with salt and black pepper.
  5. Crumble feta cheese over the top of the beets.
  6. Scatter fresh microgreens on top.
  7. Drizzle balsamic glaze and sprinkle with lemon zest.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Serve immediately for the freshest taste. Optionally, top with toasted nuts for extra flavor.

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