It’s almost summer and all I am craving these days are just salads with tons of flavour from fresh ingredients. This recipe is one of my all time favs and go-to recipe when we want something simple yet delicious.
Since I’m pregnant and can’t actually eat Beef Carpaccio, I came up with this Beet Carpaccio recipe instead and to be honest, I barely miss the meat. I like to plate it as a traditional carpaccio because well it’s just pretty to look at and makes for some great pics.
Tips on Preparing Beets:
This salad is meant to be served cold, so make sure that you cool down your beets for at least 5-10 minutes under cold running water after they are done boiling. This will also help to flush out any of the red dyes left on the skin–and avoid transfer to your own skin.
Use gloves when peeling and cutting the beets. Trust me, you will be scrubbing your hands for days to get rid of the red dye left over.
You can get really creative with this dish and switch up the ingredients to make a unique and tasty dish every time. Here are some of my favourite combos:
- Basil & Goat Cheese : Simply Replace the Mint and Feta, the dressing remains the same!
- Add Arugula: Take this simple side and turn it into a full salad.
- Use Different Coloured Beets: Alternate some yellow and red beets for a beautiful plate.
- Parmesan & Pomegranate Seeds: Replace the Mint and Feta with these fresh ingredients for a fruity and salty take on the original.
We hope you enjoy our take on this delicious summer salad! Let us know if you try out any of our recipes by posting in the comments or sharing your food pics on Instagram with #sflfoodie and #strollinforlattes — Don’t forget to check out our other Recipes, Reviews and Travel posts for more great information!
A simple salad you can enjoy on its own or add as a side to any meal!
- 8 Small Organic Beets
- 1 Lemon
- 3-4 tbsp Feta Cheese
- 4-5 Mint Leaves
- 2 tbsp Olive Oil
- Salt and Pepper to taste
Bring pot of water to a boil
Put beets in boiling water and let cook for 30-40 minutes or until a fork pierces through and they are tender
Once beets are cooked, drain and rinse under cold water for 5 minutes
Peel and thinly slice beets (approximately 1/8 inch thick) using a mandolin or carefully with a knife
Lay beets out on a platter, slightly overlapping each piece
Mix together the olive oil, juice of half a lemon, salt and pepper. Lightly drizzle over the beets until you have the desired amount of dressing
Crumble the feta cheese over the beets
Julienne the mint leaves and evenly distribute on top of the beets and cheese
Grate the zest of half a lemon and sprinkle on top. Place in the fridge to chill for 10-15 minutes before serving.
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