Beetroot Carpaccio with Maple Roasted Pepitas and Feta Recipe - WellBeing Magazine

Ingredients

• ¼ cup pumpkin seeds (pepitas)
• 1 tbsp maple syrup
• Good pinch sea salt
• 3 medium-sized beetroots (try to get three different colours), peeled & sliced thinly
• ¼ cup crumbled feta cheese
• A few sprigs parsley, leaves picked from stems
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• <b>Dressing</b>
• ¼ cup extra-virgin olive oil
• Juice ½ lemon
• 1 tsp sea salt
• 1 tsp horseradish cream