Alimonia

Beet carpaccio with baked feta and rocket

28.8.2023

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Author:

Alimonia

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Soups & salads

Gluten-free∙∙

Beet, or "Rande" in Swiss German, often gets a little lost in the kitchen and is mainly relegated to the winter soup/stew drawer. However, this earthy vegetable can be used to conjure up incredibly versatile dishes such as beetroot hummus, beetroot gnocchi, crispy beetroot potato chips or this delicious beetroot carpaccio. This dish not only enchants with its wonderful color but also with its fresh aroma. And the baked feta cheese definitely adds a nice crunch! Beet also provides important nutrients such as B vitamins, vitamin C, calcium, magnesium, iron, zinc, potassium, sodium and lots of antioxidants that have a positive effect on your health. For me, THE starter hit and also perfect as a light lunch😊

Ingredients

3-4 beet, steamed & ready to eat
1 medium-sized sweet potato, washed
2 feta cheese (lactose-free for me)
2 handfuls of fresh rocket, washed
1 egg
some flour (in my case gluten-free flour)
some breadcrumbs (gluten-free for me)
Olive oil
Sea salt, pepper

This is how it's done

Cut the washed sweet potato with skin into thin slices. Season with a little olive oil, paprika powder or harissa, salt and pepper and bake in the oven at 200 degrees top/bottom heat for approx. 10-15 minutes until soft.
Cut the feta cheese in half into two triangles. Dredge first in the flour, then in the beaten egg and finally in the breadcrumbs. The pieces of feta should be nicely coated on all sides. Heat the coconut oil in a non-stick frying pan and fry the feta cheese over a medium heat until golden brown.
In the meantime, cut the ready-to-eat beet into wafer-thin round slices and arrange in a circle on both plates, overlapping slightly. Alternate the baked sweet potato slices between the beet.
Now drizzle olive oil over the carpaccio and season with sea salt and pepper. Finally, arrange the golden-brown feta triangles in the middle of the plate and top each with a handful of rocket.