Apple Beetroot Carpaccio Salad with Mustard and Feta

By • September 23, 2011 1 Comments

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Author Notes: After the novelty, back to the usual --yet, quite unusual. The rest of the beetroot (after the millet risotto) was used to make a carpaccio salad, alternating beet slices to apple slices, seasoning it all with a dijon mustard vinagrette and some crumbled feta on top. You can also use horseradish sauce instead of mustard, or pear instead of apple, and any other crumbly goat cheese instead of feta. Very versatile, indeed!Valeria Necchio

Serves 4

  • 1/2 big beetroot, peeled and thinly sliced
  • 1 gala apple, thinly sliced
  • 1 cup feta, crumbled
  • 2 teaspoons grainy dijon mustard
  • 1 tablespoon extravirgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon fleur de sel
  1. Prepare the vinaigrette simply shaking mustard, salt, lemon juice and olive oil in a small closed jar.
  2. Alternated beetroot slices and apple slices on a serving plate.
  3. Spoon vinaigrette on top, and cover with feta crumbles.

More Great Recipes: Cheese & Dairy|Fruit|Vegetables|Salads

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almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Love the versatility of this . . . and the mustard dressing, with feta, no less. Simply brilliant. ;o)