Beet carpaccio with watercress, pine nuts and feta

Updated: May 5

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.


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)

Evoo (drizzle)

Ground pepper


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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