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Beetroot carpaccio with rosemary oil and feta cheese

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Ingredients for 4 servings:

  • 2 beetroots, pre-cooked
  • 200 g sheep cheese, Danish
  • 2 sprigs rosemary, fresh
  • 4 tbsp olive oil
  • 2 handfuls of arugula
  • some salt and pepper, coarsely ground
  • ½ organic lemon(s), juice, optional
  • n. B. Pine nuts, roasted

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the cooked beetroot into very thin slices and arrange them fan-shaped on a plate. Crumble the feta cheese over the beetroot and place a small portion of arugula in the center of each plate. Break the needles off the rosemary sprigs and chop them very finely. Mix with the olive oil and lemon zest, grinding in a mortar and pestle if desired. If you prefer a more acidic flavor, add a little more lemon juice. Drizzle over each plate and garnish with the toasted pine nuts. Season with coarse salt and pepper, if desired. Serve with ciabatta or plain baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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