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Beetroot & Orange Carpaccio Recipe

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Beetroot & Orange Carpaccio Recipe

Beetroot & orange carpaccio:

  • 2 beetroots (around 200-250g each)
  • 1 large orange
  • 40g walnuts
  • 120g feta or another white crumbly goat cheese
  • 100ml neutral oil (e.g. rapeseed), (don’t use olive oil as it is to fragrant, and your dressing might end up having a bitter taste)
  • 40ml orange juice
  • 10ml lemon juice
  • 1 tablespoon of apple vinegar
  • 1 tablespoon of honey mustard (you can also use 1/2 teaspoon dijon mustard+1/2 teaspoon of honey)
  • Salt and black pepper
  • Fresh thyme



Bake the beetroots at 200 C (gas mark 6) - 200g beetroot needs 60-70 minutes; 250g needs 80-90 minutes). Allow to cool, and peel off the skin. Slice them as thin as you can, either using a knife or a mandoline slicer. 

Segment the orange, removing the membranes and pith

Roast the walnuts in a dry frying pan until they go slightly golden-brown. Chop them into small pieces. 

For the dressing, mix all ingredients in a jar, put the lid on, and shake until it gains a thick consistency.

To serve, arrange the round slices of beetroot on a flat plate, then the segments of orange.  Pour 2-3 spoons of dressing over, then add the cheese, walnuts, 1-2 spoons of dressing and decorate with fresh thyme or microgreens.


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