Persian Beet Carpaccio
Many are still recovering from the excess celebrations, and the promised commitment to a healthier lifestyle made last week is finding a tough way to appear itself.
After gorging on all that candy cane, lovely cakes and maybe even some bubbly, its time to get back to routine, good eating and disciplined work outs.
I know it’s hard, but this can be fixed with this tempting plate of beetroot salad, counting as a one-plate meal with all the right nutritional values.
More so, it’s easy on the eyes and is an exotic touch to the usual beetroot options. These beets are thinly sliced, roasted in some orange juice and olive oil, and then arranged with an abundance of fresh leafy parsley and mint, and some fleshy mozzarella with the sourness of za’atar. For the crunch we add some pistachios!
Most beet salads are paired with feta or blue cheese, but here I use bocconcini mozzarella. Feta and blue cheese tend to be more overpowering than the milder mozzarella and allows the za’atar to take centre stage.
A snapshot of 2016 on YouTube: https://www.youtube.com/watch?v=KboFtZDUuT8
- 2 beets, peeled and sliced
- ¼ cup orange juice
- 2 tsp olive oil
- ½ cup fresh parsley
- ¼ cup fresh mint leaves
- Fresh mozzarella or bocconcini
- 4 tsp extra virgin olive oil
- 3 tsp za’atar
- Chopped pistachios
- Preheat the oven to 200°C.
- Place the beets on a baking tray and drizzle the orange juice and olive oil and season with salt and pepper. Cover with a foil.
- Bake for 30 minutes, or until they are well roasted (this can be done beforehand).
- Stir the za’atar and extra virgin olive oil to create a runny paste.
- On a serving dish place the parsley at the bottom.
- Then arrange the cooled down beets on top.
- Place the fresh burrata or mozzarella cheese on top.
- Drizzle the za’atar paste on top and the chopped pistachios.