Beet and Radish Carpaccio Recipe

Ingredients:

2 medium-sized beets, trimmed and peeled
8-10 small radishes, trimmed and sliced thinly
2 tbsp extra-virgin olive oil
2 tbsp freshly squeezed lemon juice
Salt and pepper, to taste
1/4 cup crumbled feta cheese
2 tbsp chopped fresh parsley

Instructions:

Preheat the oven to 400°F (200°C).
Wrap each beet in aluminum foil and place them on a baking sheet. Roast them in the oven for about 50-60 minutes, or until they can be easily pierced with a fork.
Remove the beets from the oven and let them cool completely.
Use a mandoline or a sharp knife to slice the beets very thinly and arrange them on a platter.
Arrange the radish slices on top of the beets.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the beet and radish carpaccio.
Sprinkle the crumbled feta cheese and chopped parsley over the top of the carpaccio.
Serve cold and enjoy!

Verdict:

This beet and radish carpaccio is a visually stunning and delicious appetizer or side dish. The sweet and earthy flavor of the beets pairs perfectly with the spicy crunch of the radishes, while the tangy feta cheese and bright parsley add a pleasant depth of flavor. This dish is great for entertaining or a light lunch on a hot day.

Serving suggestions:

Serve this dish as a light lunch with a side of crusty bread, or as an appetizer for a dinner party. It also makes a great accompaniment to grilled meats or roasted vegetables. Enjoy!