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Beetroot Carpaccio by The Hebridean Mustard Company

A delicious twist on mustard created by the lovely Heike at The Hebridean Mustard company.



Ingredients

1 steamed beetroot

Handful of rocket leaves

30 g feta cheese

2 tbs olive oil extra virgin

1 tbs dark balsamic vinegar

Pinch of salt

½ tsp Slàinte Liquorice Mustard

½ tbsp honey

HEALTHY • VEGETARIAN

GLUTEN & DAIRY FREE

SERVES 4


How to

Slice the beetroot into thin circles and lay down evenly on a plate.Place the rocket in the centre and sprinkle over the feta cheese. Stir all other ingredients to a dressing and pour over the rocket.

Top Tips

Caramelized pecans are a nice topping.

Enjoy as a light lunch or serve as a side dish!





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