Quick beet and feta carpaccio you’ll want to make again and again

All you need is beets, feta, a few spices—and five minutes: A chef-approved beet carpaccio recipe

Roi Hanin|
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Delicious
Beet
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Carpaccio
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Beet carpaccio by Chef Roi Hanan, Piano Piano
Ingredients (for one serving):
  • 1 beet, boiled
  • 1½ tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 50 grams feta or Bulgarian cheese, grated
  • 1 tablespoon chopped cilantro
  • Pinch of salt and pepper
  • 5–10 pickled pearl onions
148940#News - Delicious Episode 5 – Beet carpaccio
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Delicious Episode 5 – Beet carpaccio
(Video: Yaron Brener)
Required tool:
  • Mandoline slicer
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Instructions:
  1. Set the mandoline to the desired thickness and slice the beet. (Important: Never use the mandoline without the safety guard. Protect your fingers.)
  2. Pour the olive oil and balsamic vinegar onto a flat plate and mix.
  3. Sprinkle with salt and pepper.
  4. Arrange the beet slices evenly over the plate.
  5. Top with grated feta, pickled onions and chopped cilantro. Serve immediately.
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