Beet and Apple Carpaccio with Feta
Makes a statement just by looking at it.Above all, some winter fruit and veggie create the ultimate colourful and irresistible appetizer plate.
- 2 yellow beets
- 2 red beets
- 2 green apples
- 2 ½ cups feta
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt to taste
- Pepper to taste
In 2 separate pots, cook your beets in water for 1 to 1 and half hour depending on the size. Put your knife through it, it should feel like soft.
Allow to cool. In the meantime, wash your apples.
Cut beets and apples in horizontal thin slices. Build you 'tower' by alternating the yellow beet, red beet and apple.
Sprinkle with feta.
Vinaigrette: Mix all the ingredients together.
Calories: 406kcal | Carbohydrates: 20g | Protein: 14g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 83mg | Sodium: 1080mg | Potassium: 290mg | Fiber: 3g | Sugar: 16g | Vitamin A: 458IU | Vitamin C: 6mg | Calcium: 475mg | Iron: 1mg