Roasted Beet Carpaccio with Feta and Walnuts

Ingredients

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

Prepare

  • 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.


©2020 by Lucolette.