Beet Carpaccio with feta Cheese and Mint Vinaigrette
Beet Carpaccio with feta Cheese and Mint Vinaigrette, love my fresh local vegetable basket!
4 small beets, different colors
1/3 cup of feta
1/4 cup of rice vinegar
1/4 cup chopped mint leaves
40 ml rosemary olive oil
1 tsp sugar
First I baked beets in the oven (200C around 45 min), covered tightly with foil. Bake them separate, sprinkle a little water inside. Cool, peel, slice very thinly with the knife or vegetable slicer. Slightly overlap slices on a big plate, sprinkle with feta, salt, pepper, garlic powder. Whisk vinegar, mint, oil, sugar in a small bowl, drizzle over beets. Serve in 30 min.
Tags: appetizer, Autumn Food, cheese, dinner, Easter, herbs, lunch, marinated, Memorial Day, Mother's Day, New Year, party, picnic, roast, simple recipe, Spring Food, Summer Food, Thanksgiving, Valentine's day, vegetarian, Winter Food, Women's Day