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. ⠀⠀⠀⠀⠀⠀⠀⠀⠀



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Ingredients ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Yields 2 portions.⠀⠀⠀⠀⠀⠀⠀⠀⠀

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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)⠀⠀⠀⠀⠀⠀⠀⠀⠀

Evoo (drizzle)⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ground pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀

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Method ⠀⠀⠀⠀⠀⠀⠀⠀⠀

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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, evoo, balsamic paste, honey and freshly ground pepper. Enjoy!⠀⠀⠀⠀⠀

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