Beetroot carpaccio with feta, pistachios and za'atar
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.
The recipe is really super simple and can be made in no time. Serve the beetroot carpaccio with fresh pita bread, hummus and falafel, for example.
Recipe for beetroot carpaccio with feta, pistachios and za'atar
- 4 Beet cooked
- 50 g Feta
- 1 Lemon untreated, organic
- 2 TBSP Pistachio oil (alternatively olive oil)
- 10 g Pistachios chopped
- 2 TL Za'atar
- Salt, pepper
- 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.