Beetroot and radish carpaccio with rocket pesto and feta – Food & Home Magazine

Ingredients

• ROCKET PESTO
• 80g rocket
• 70g raw almonds
• 60g Parmesan, finely grated
• 125ml (½ cup) olive oil
• 30ml (2 tbsp) lemon juice
• 10ml (2 tsp) garlic, finely chopped
• salt and freshly ground black pepper, to taste
• SALAD
• 2 (about 80g) celery
• 4 (about 600g) mixed beetroots, washed and peeled
• 8 (about 160g) radishes, washed
• 2 (about 140g) feta rounds, crumbled
• zest of 1 lemon
• 30ml (2 tbsp) raw almonds
• handful micro basil leaves
• olive oil, to drizzle