Beetroot and feta carpaccio

Starter or light meal

2 persons

• 6 medium beetroots

• 30 g chopped walnuts

• 1 teaspoon coconut oil

• 1 teaspoon honey

• 50 g of feta

• handful of basil leaves

Dressing

• 2 tablespoon olive oil

• 1 tablespoon balsamic vinegar

• Pinch of sea salt

• 1 teaspoon honey

• Juice of ½ lemon

1. Pre-heat your oven to 180C

2. Wrap up your beetroot in tin foil and roast in the oven for 1 hour or until soft

3. Cool down the beetroot and peel off the skin

4. Carefully slice the beetroot into thin circles and lay them down evenly on a plate

5. To caramelise the walnuts, place the coconut oil and honey in a pan and let it simmer

6. Add the walnuts and toss them in the mixture until coated and the liquid is starting to turn dark brown

7. Sprinkle over the plate the feta cheese, the caramelised walnuts and basil leaves

8. Mix all the dressing ingredients in a small bowl and pour over the plate