What is it about
Discover the delightful simplicity of Beet Carpaccio, a quick and nutritious dish crafted with boiled beets, feta cheese, aromatic spices, and a mere five minutes of your time. Crafted by acclaimed Chef Roi Hanin, this recipe provides a gourmet touch to a classic, reaffirming the ease and flavor of Israeli culinary expertise.
Why it matters
This dish highlights Israel’s agricultural ingenuity and the country’s vibrant culinary scene. Israel’s innovative spirit is evident in how naturally nutritious ingredients like beets are transformed into gastronomic delights, making it a beacon for healthy and convenient meal options for people worldwide.
The Recipe
Enjoy a plate of excellence with these simple ingredients for a single serving:
- 1 beet, boiled
- 1½ tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 50 grams feta or Bulgarian cheese, grated
- 1 tablespoon chopped cilantro
- Pinch of salt and pepper
- 5–10 pickled pearl onions
Instructions for Preparation
- Carefully use a mandoline slicer to cut the beets to your desired thickness while protecting your fingers with the appropriate guard.
- Pour olive oil and balsamic vinegar onto a flat plate, then spread evenly, mixing fully.
- Season the mix with salt and pepper.
- Neatly arrange the beet slices over the plate.
- Add a lavish sprinkle of grated feta, garnish with pickled onions, and finally the chopped cilantro. Serve immediately to enjoy the fresh flavors.
This refreshing beet and feta carpaccio embodies the essence of Israeli cuisine: quick, healthy, and filled with vibrant flavors. Relish it as a starter or a light meal, and experience a culinary signature that you’ll want to recreate time and again.
This story was first published on ynetnews.com.