beetroot carpaccio w caramelised walnuts + crispy feta + mint |as featured in the GRAZIHER winter edition 2018

I first made this dish 6 years ago at an Italian themed dinner party we hosted at our place in Wagga. I made this for the entree, a delicious ‘hunters chicken’ for main and can’t remember the dessert. We’d all drunk so much wine by that stage, I’m not even sure I brought it to the table!

I can’t for the life of me remember where the recipe came from, but I do recall buying a mandolin to slice the beetroot. This is the perfect dinner party entree as it’s simple to make, with the bulk of it being made ahead so that you’re not slaving away in the kitchen when your guests arrive.

It may seem a bit fiddly, but trust me – it’s a real show stopper.

As featured in the GRAZIHER mag (Winter 2018 edition), team it up with lo’s beef ragu and finish the night off with mum’s sticky date pudding for a fabulous winter dinner party.

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beetroot carpaccio w caramelised walnuts + crispy feta + mint (serves 6)

3 x whole fresh beetroot*
120 grams of feta cheese, crumbled in to large chunks
8 – 10 fresh mint leaves, torn
A handful of rocket leaves
A drizzle of good quality olive oil
A drizzle of red wine vinegar
1 teaspoon of white vinegar
Salt and freshly cracked pepper
Fresh lemon juice

candied walnuts
120 x grams of walnuts
1 x dessertspoon of butter
1/4 cup of castor sugar

You will need a mandolin for this recipe. You can buy one for $23 from Big W here

  • In a medium saucepan, cover the beetroot in water. Add 1 teaspoon of vinegar and some salt to the water and bring to the boil.
  • Back the heat off to a low simmer and cook the beetroot for approximately 30 – 40 minutes or until they are very soft when stabbed with a knife.
  • Carefully remove the beets and peel the skin off under some running water. (A good idea would be to use disposable kitchen gloves as your hands get very stained). I should take my own advice.
  • Once the beetroot is cooled, carefully slice the beetroot very finely using the mandolin. Arrange the circles of very thin beetroot on to a large serving platter (see image below). Place glad wrap on top and set aside in the fridge to keep cool while you get to work on the other elements.
  • Meanwhile, in a fry pan, heat the walnuts, butter and sugar until all melted, combined and sticky. (Be careful not to let the nuts burn).
  • Pour the walnuts over a cooling rack (with a tray underneath lined in baking paper) which will prevent them from all sticking together. Let them cool.
  • Wipe out the fry pan that you used to cook the walnuts in and add the feta to the hot pan.
  • Fry on both sides for a couple of minutes until you start to see the outsides of the feta brown nicely. Set aside.
  • You’re now ready to assemble the dish. Simply sprinkle the walnuts and feta over the beetroot, scatter the torn mint leaves and rocket over the top and then drizzle with olive oil, red wine vinegar, lemon juice and season with salt and pepper.

Serve with some crusty bread and a glass of white wine or a rosé.

Lo’s tips

  • *Major cheat – instead of boiling the beetroot, you can buy cooked beetroot in a cryovac pack at Woolies instead. Talk about a quick and easy dish then!

NB: I need to give some cred to Natasha’s Kitchen for the easy ‘candied walnuts’ recipe too. I’ve candied walnuts before, always using just the nuts and sugar. I got the idea of adding the knob of butter from Natasha. Check out her site for some other great recipes.

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If you make this beetroot carpaccio, please leave your comments below, or post your pic on Insta, tagging #los_kitchen. xx

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