Beetroot Carpaccio with Maple Roasted Pepitas and Feta Recipe
Did you know there are many different varieties of beetroot and different colours, too?
Servings
4-6
Prep time
Cook time
Recipe
Ingredients
- ¼ cup pumpkin seeds (pepitas)
- 1 tbsp maple syrup
- Good pinch sea salt
- 3 medium-sized beetroots (try to get three different colours), peeled & sliced thinly
- ¼ cup crumbled feta cheese
- A few sprigs parsley, leaves picked from stems
-
- Dressing
- ¼ cup extra-virgin olive oil
- Juice ½ lemon
- 1 tsp sea salt
- 1 tsp horseradish cream
Method
- Roast pumpkin seeds on tray lined with baking paper. Drizzle with maple syrup and sea salt. Toss to coat.
- Pop under moderate grill for 10 mins or so. Watch carefully so they don't burn, tossing every few minutes.
- Arrange beetroot slices on large plate.
- Make dressing by combining all ingredients in small bowl or jar. Drizzle over beetroot and allow to sit for at least 10 mins (to infuse beetroot with flavour).
- Once pumpkin seeds are toasted, allow to cool.
- Sprinkle pumpkin seeds, feta and parsley over beetroot.
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