Beet carpaccio with watercress, pine nuts and feta

This seasonal salad is so refreshing. I used Macedonian style feta in this recipe. Roasted pine nuts give it a nice crunch and healthy fats.

Ingredients

Yields 2 portions.

4 golden beets, steamed and sliced very thinly

2 cups hydroponic watercress

1/4 cup pine nuts, roasted

1/4 cup feta, Macedonian style or vegan

Honey (drizzle)

Balsamic paste (drizzle)

Extra-virgin olive oil (drizzle)

Ground pepper

Method

Peel the beets and steam them for 30 min. Set aside.

Roast the pine nuts for 5 min at med/high, flipping them halfway through. Set aside.

Once cooled, slice the beets very thinly. (I used a mandoline)

Place the slices on a plate and add the watercress on top. Garnish with pine nuts, feta, olive oil, balsamic paste, honey and freshly ground pepper. Enjoy!