Beet Carpaccio

2–3

15 minutes

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400 g cooked beets, ready 150 g strawberries 100 g feta 40 g hazelnuts fresh basil

60 ml olive oil (4 tbsp) 15 ml balsamic vinegar (1 tbsp) 1 tsp honey 1 tsp Dijon mustard salt pepper

Slice the beets very thinly and arrange them on a large platter in a single layer.

Slice the strawberries into thin rounds and spread them over the beets.

Crumble the feta with your hands and add it to the platter.

Roughly chop the hazelnuts and sprinkle them on top.

Add all the dressing ingredients to a jar with a lid and shake well until emulsified.

Drizzle the carpaccio with the dressing, finish with basil leaves and serve immediately.

Cold Appetizers

Cold Appetizers

Cold Appetizers

Cold Appetizers

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