5 min. beetroot carpaccio with basil pesto
Recipe type: salad
Prep time: 
Total time: 
Serves: 2
  • 2 medium beetroot, cooked
  • 30g pine nuts
  • 100g feta cheese
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • salt and pepper
  • For the basil pesto
  • 60g basil leaves
  • 100g pine nuts
  • 120 ml olive oil
  • salt
  1. Preparation
  2. Mix all ingredients for the pesto
  3. Cut the beetroot in small slices
  4. Arrange beetroot slices in a plate
  5. Mix olive oil, apple cider vinegar for a dressing
  6. Sprinkle dressing over the beetroot
  7. Top with feta cheese and basil pesto
  8. Serve with fresh baked bread or baguette!
Recipe by nutsandblueberries at https://nutsandblueberries.com/beetroot-carpaccio-with-basil-pesto-and-the-story-of-our-cute-little-cat-karlo/