Beetroot carpaccio

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Beetroot Carpaccio, Pickled Blackberries, Halloumi & Granola Beetroot Aesthetic, Pickled Blackberries, Chia Seed Egg, Beetroot Carpaccio, Savory Granola, Nordic Kitchen, Winter Salad, Rapeseed Oil, A Match Made In Heaven

I adore the deep purple hue of beetroot and its sweet, earthy flavour. Paired with cheese and you have a match made in heaven. I’ve teamed this beetroot carpaccio with a tempting savoury granola, with hints of fennel and pickled blackberries for acidity. Extra virgin rapeseed oil is fast becoming a staple in my kitchen. …

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Vegan Beetroot Carpaccio Ingredients: - 4 medium beetroots, peeled and thinly sliced - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - Salt and pepper, to taste - 1/2 cup walnuts, toasted and roughly chopped - 1/4 cup vegan feta cheese, crumbled - 2 tablespoons fresh parsley, chopped - 1 teaspoon fresh thyme leaves - Zest of 1 lemon Instructions: 1. Preheat your oven to 375°F (190°C). Arrange the beetroot slices in a single layer on a baking sheet lined with parchment paper. Drizz... Beetroot Carpaccio, Vegan Feta, Beetroot Recipes, Cooking Vegetables, Vegan Feta Cheese, Balsamic Dressing, Chic Halloween, Gourmet Vegan, Halloween Dinner

Vegan Beetroot Carpaccio Ingredients: - 4 medium beetroots, peeled and thinly sliced - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - Salt and pepper, to taste - 1/2 cup walnuts, toasted and roughly chopped - 1/4 cup vegan feta cheese, crumbled - 2 tablespoons fresh parsley, chopped - 1 teaspoon fresh thyme leaves - Zest of 1 lemon Instructions: 1. Preheat your oven to 375°F (190°C). Arrange the beetroot slices in a single layer on a baking sheet lined with parchment paper…

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