Beetroot and radish carpaccio with rocket pesto and feta

A beautiful, raw salad that looks too pretty to eat! It’s fresh, colourful and absolutely perfect for the warmer weather. If you’re short on time, buy a good quality basil-, rocket- or coriander pesto. Making it fresh is a real treat, but buying it is a great way to save time.

Beetroot and radish carpaccio with rocket pesto and feta

Serves: 4
Cooking Time: 45 minutes

Ingredients

  • ROCKET PESTO
  • 80g rocket
  • 70g raw almonds
  • 60g Parmesan, finely grated
  • 125ml (½ cup) olive oil
  • 30ml (2 tbsp) lemon juice
  • 10ml (2 tsp) garlic, finely chopped
  • salt and freshly ground black pepper, to taste
  • SALAD
  • 2 (about 80g) celery
  • 4 (about 600g) mixed beetroots, washed and peeled
  • 8 (about 160g) radishes, washed
  • 2 (about 140g) feta rounds, crumbled
  • zest of 1 lemon
  • 30ml (2 tbsp) raw almonds
  • handful micro basil leaves
  • olive oil, to drizzle

Instructions

1

For the pesto, place everything in a food processor and blend until fine. Season to taste. This will keep in a sealed container in the fridge for up to 5 days.

2

For the salad, use a vegetable peeler to peel off thin ribbons from the celery stalks. Place the ribbons in a bowl of ice water to curl up, 30 minutes.

3

Use a mandoline to cut the beetroots and radishes into paper-thin slices.

4

Assemble the salad by packing the beetroots in a thin layer. Scatter the radishes and celery curls on top. Add dollops of the rocket pesto. Sprinkle over the crumbled feta, lemon zest, almonds and micro basil leaves and drizzle with olive oil to serve.

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