Beetroot Carpaccio

Ingredients for 2

  • 1 steamed beetroot
  • Handful of rocket leaves
  • 30 g feta cheese
  • 2 tbs olive oil extra virgin
  • 1 tbs dark balsamic vinegar
  • Pinch of salt
  • ½ tsp Slàinte Liquorice Mustard
  • ½ tbsp honey


Slice the beetroot into thin circles and lay down evenly on a plate.    Place the rocket in the centre and sprinkle over the feta cheese. Stir all other ingredients to a dressing and pour over the rocket.

Top Tip

Caramelized pecans are a nice topping.


Enjoy as a light lunch or serve as a side dish!


Bon appetite … with Mustheb it tastes better

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