Yes, I know: carpaccio is not classically a Levantine dish. BUT, I have now "Levantised" it. World, get over it - I have hijacked a recipe. But as long as it's for good taste, I pretty much don't care. 😛 Besides, that's how I learned that beetroot and pistachios go wonderfully together. Beetroot carpaccio is simply an unbelievably wonderful starter and may very well have a place on my mezze table.
Carpaccio with a difference
The earthy taste of beetroot harmonises so incredibly well with pistachios that I wanted to tease out the flavour a little more. Instead of my beloved olive oil, I used fine pistachio oil this time. And it fits perfectly! Love it.... Loooove it!
So... what else is on there? Besides beetroot and chopped pistachios, the vegetarian carpaccio harmonises with a little lemon zest, a few drops of lemon juice, a pinch of za'atar and crumbled feta. If you happen to have a Levantine food market around the corner, see if you can get a chancel or even real Akkawi cheese instead of feta.
Recipe for beetroot carpaccio with feta, pistachios and za'atar
- Cut the cooked beetroot into thin slices and lay out on a large serving plate (or several small plates).
- Wash the lemon thoroughly and grate the zest. Sprinkle the lemon zest over the beetroot.
- Cut open the lemon and squeeze some juice (a few drops) over the beetroot.
- Crumble feta onto beetroot, top with chopped pistachios and sprinkle with za'atar.
- Pour the oil over the carpaccio and season to taste with salt and pepper.
You can find more delicious starters and mezze here.