Beetroot and radish carpaccio with rocket pesto and feta – Food & Home Magazine
Beetroot and radish carpaccio with rocket pesto and feta – a fresh, colorful salad perfect for warmer weather. Vibrant flavors in every bite!
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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
- freshly ground black pepper
- 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
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