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Roasted Beet Carpaccio with Feta and Walnuts


4-8 foil roasted Beets (depending on size), skinned and thinly sliced

2 Tablespoons White Balsamic Vinegar

1/2 cup small cubed Feta

4 Tablespoons Olive Oil

1/2 cup chopped toasted Walnuts

Cracked Black Pepper and Flake Salt to taste

8-12 Mint Leaves, finely sliced


  • fan out slice beets onto a platter or into individual servings.

  • Layer ingredients over the beets in the order listed above:

    • drizzle with balsamic vinegar

    • scatter with cubed feta

    • drizzle with olive oil

    • grind with pepper and scatter salt to taste

    • scatter with walnuts followed by mint.

Makes 4 main servings or 6 side servings.

NOTE: I will typically roast beets and store in the refrigerator the day before making this dish.

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