Beetroot Carpaccio with Crispy Feta and Mint


This woman is a genius! Another winner by Donna Hay. One day when I am big maybe I will have just a little bit of her talent!!

  • 1 bunch (500g) beetroot, trimmed
  • 2 cups (500ml) malt vinegar
  •  1 cup (175g) brown sugar
  •  3 cups (750ml) water
  •  1 tablespoon olive oil
  •  200g firm feta, crumbled
  •  ¼ cup baby mint leaves

Tarragon dressing

  • 2 tablespoons red wine vinegar
  •  2 tablespoons olive oil
  •  1 tablespoon caster (superfine) sugar
  •  2 tablespoons chopped tarragon

– To make the tarragon dressing, place the vinegar, oil and sugar in a small bowl and stir until sugar is dissolved. Add the tarragon and stir to combine. Set aside.

– Place the beetroot, vinegar, sugar and water in a saucepan over high heat and bring to the boil. Cook for 20–25 minutes or until the beetroot is tender.

– Drain the beetroot and set aside to cool. Peel and thinly slice the beetroot using a mandolin slicer.

– Heat the oil in a large non-stick frying pan over medium heat. Add feta and cook for 1–2 minutes or until golden and crisp. Drain on absorbent paper.

– Layer the beetroot on plates and top with the feta and mint.

– Drizzle with tarragon dressing to serve.

Serves 4–6.


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