Beetroot Carpaccio and Feta on Toast

Welcome to our vibrant exploration of flavours with Beetroot Carpaccio and Feta on Toast, a delightful option for brunch or a light lunch. This toast bursts with refreshing flavours and protein, harmonising the fantastic duo of beets and creamy feta. We craft it with multi-coloured beetroots, whipped feta, and a tangy vinaigrette, making it both nourishing and delectable!

Beetroot, often hailed as a superfood, boasts a wealth of antioxidants, vitamins, minerals, and fibre, while maintaining low fat content. It’s no wonder it’s a favourite vegetable for many, including myself. Whether you enjoy it plain, in dishes like Persian Beetroot and Yoghurt Borani, or featured in a Marinated Beetroot Salad with Red Onions, its sweet and earthy flavour profile shines through, elevating salads and sandwiches alike.

Our creamy whipped feta adds a delectable twist to this recipe. With just a handful of easily accessible ingredients, you can whip up this tasty spread in no time!

Now, let’s delve into today’s featured recipe: Roasted Beet and Cottage Cheese Toast. This is my ultimate go-to for savouring the rich flavours of red beets. It’s simple to prepare, protein-packed, and showcases the delightful trio of beets, cheese, and balsamic vinegar, dazzling with its array of colours, featuring multi-coloured beetroot, creamy goat’s cheese, and crunchy walnuts. Join us as we embark on a flavourful adventure with beetroot.

What is Beetroot Carpoccio?

Beetroot Carpaccio offers a vegan twist on the classic Italian dish, Carpaccio, traditionally featuring thin slices of raw meat or fish served with a vinaigrette or sauce. Instead of animal products, Beet Carpaccio showcases thinly sliced beetroots, providing a vibrant and flavourful alternative.

To prepare our vegan Carpaccio, we roast the beetroot before thinly slicing it. While raw beetroot can also suffice, roasted beetroot offers softer and sweeter slices, making the preparation process easier.

While Carpaccio is often associated with fine dining, it’s surprisingly simple to recreate at home. Especially the vegan version, is surprisingly easy. Just roast some beetroots and whip up a tasty dressing, and you’re on your way to creating homemade Beetroot Carpaccio. Going for the vegan option lets you pick your favourite flavours and celebrates the deliciousness of plant-based ingredients. We like ours thinly sliced, served with crusty bread and a range of vegan dressings. Choosing the vegan version means you actively enjoy the freshness and inventiveness of plant-based food, making for a really enjoyable meal.

Ingredients For Beet Carpaccio and Feat on Toast :

This vegetarian carpaccio dish embodies the essence of Italian cuisine, adhering to its core principles: straightforward recipes, uncomplicated preparation, and the use of fresh ingredients.

For the Beetroot Carpaccio :

• Cooked Beets: For the base of the carpaccio, roasted beets offer a rich flavour profile, though instant pot mini steamed beets, boiled beets, or canned beets can serve as satisfactory alternatives. Beets provide a sturdy texture that can easily absorb various flavours.
• For the Vinaigrette: We create a balanced dressing by combining extra virgin olive oil, white wine vinegar, Dijon mustard, agave syrup, lemon juice, finely chopped parsley, salt, and pepper. This dressing offers a fruity base with a tangy kick from the vinegar, complemented by a hint of heat and depth from the mustard. Agave syrup adds sweetness to balance the acidity, while lemon juice provides a refreshing citrus twist. Finely chopped parsley brings fresh, herby flavours, while salt and pepper seasonings complete the taste profile. The result is a vibrant dressing that enhances the beetroot carpaccio with its delightful blend of flavours.

For the Feta spread:

• Feta: This salty cheese not only pairs great with sweet beets but can also be whipped into a fluffy, creamy spread.
• Cream Cheese or Greek-style Yogurt: These ingredients help stabilise and mellow out the salty feta when whipping up the cheese spread.
• Garlic: Adds a savoury kick and depth of flavour to the spread.
• Lime Zest and Juice: Provides a refreshing citrusy tang that enhances the overall taste.
• Agave Syrup: Offers a touch of sweetness to balance out the flavours.
• Olive Oil: Adds richness and depth to the spread.
• Black Pepper: Adds a hint of spice and complements the other flavours in the spread.

For Making the Toast

• Bread: Serves as the base for the toppings, toasted bread provides a sturdy foundation. Use sourdough, gluten-free, rye or any bread of your choice.
• Arugula: Fresh arugula is preferred for its peppery taste and hints of lemon, which add brightness to the dish.
• Sesame Seeds or Sunflower Seeds: Optional toppings that add texture and nuttiness to the toast.
• Fresh Herbs: Enhance the flavour profile and freshness of the dish, adding a burst of aroma.
• Red Pepper Flakes (optional): For those who enjoy a bit of heat, red pepper flakes can be sprinkled on top to add a spicy kick to the toast.

Step by step Instructions to Make Beetroot Carpaccio and Feat on Toast

1. Roast the Beetroot: Preheat the oven to 400°F (204°C). Wash the beets, then wrap them all in one big aluminium foil pouch. Roast for about 1 hour until the beets can be easily pierced with a fork. Roasting brings out their natural sweetness and softens them for slicing. Once done, let them cool.
2. Peel and Slice the Beetroot: Use a sharp knife to thinly slice the beetroot. You can also use a peeler for shaving or slicing some pear. After the beets cool slightly, peel each one. Slice them thinly using a mandolin slicer or a chef’s knife.
3. Prepare the Vinaigrette: Mix olive oil, white wine vinegar,  lemon juice, dijon mustard, agave syrup, minced parsley, and a pinch of salt and pepper to make the vinaigrette. Whisk the ingredients until well combined. Pour the vinaigrette onto the beetroot slices and let them marinate.
4. Marinate the Beetroot: Arrange the beetroot slices on a serving plate. Drizzle the prepared vinaigrette on top and set aside for marinating.
5. Whipped Feta: In a food processor, blend room-temperature feta and cream cheese with garlic, agave syrup, lime zest, lime juice, black pepper, and olive oil until smooth and creamy. This whipped feta can also be used as a dip and is irresistible.
6. Assemble the toast: Heat olive oil in a skillet and toast both sides of the bread until golden and crispy. Spread a generous layer of whipped feta onto the toast. Add a handful of rocket leaves on top. Arrange the marinated beetroot carpaccio slices over the rocket leaves. Sprinkle sesame seeds and a pinch of red pepper flakes over the beetroot. Finally, drizzle with a little more olive oil. Your tasty beetroot carpaccio and feta toast is ready to enjoy

A few Tips and Tricks When Working with Beetroots:

• Be mindful of beetroot’s staining properties, which can affect your cutting board and countertops. To avoid staining, lay parchment paper over your cutting board before working with beets, and be cautious not to stain your clothes.
• Use a potato peeler to easily remove the skin from the beetroot.
• When storing the leftovers, keep it in the fridge for up to 3 days in a sealed container. If preparing ahead, store each component separately and assemble just before serving.
• If you have extra beets, you can freeze them for future use. Slice them and store in a ziplock bag or freezer-safe container. This way, they’ll be ready whenever you need them for your next recipe.

Looking for More Toast Recipe ?? Here are few of our favourites:

1. Japanese Style Avocado on Toast
2. Loaded Mediterranean Toast with Hummus
3. Classic Bruschetta Toast with Burrata
4. Mexican Cheese on Toast with Avocado

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

Beetroot Carpaccio and Feta on Toast

Serves: 4 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

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Ingredients

• 3 medium beetroot , roasted or boiled 
• 3 tbsp extra virgin olive oil 
• 1 tbsp white wine vinegar
• 1 tbsp lemon juice
• 1 tsp dijon mustard
• 1 tsp agave syrup
• 1-2 tbsp parsley, minced or finely chopped
• salt and pepper to taste

For the Feta Dip 

• 200 grams feta cheese
• ¼ cup greek style yoghurt/cream cheese 
• 1 clove garlic
• 1 tbsp olive oil 
• zest of a lime
• 2 tsp lime juice
• 1 tsp agave syrup
• ¼ tsp black pepper
• zest of 1 lime 

For The Toast 

• 4 slices of toasted bread
• handful of rocket leaves
• sesame seeds
• red pepper chilli flakes
• olive oil

method

1. Roast the Beetroot: Preheat the oven to 200°C. Wash the beets, then wrap them all in one big aluminium foil pouch. Roast for about 45minutes to 1 hour until the beets can be easily pierced with a fork. Roasting brings out their natural sweetness and softens them for slicing. Once done, let them cool.
2. Peel and Slice the Beetroot: Use a sharp knife to thinly slice the beetroot. You can also use a peeler for shaving or slicing some pear. After the beets cool slightly, peel each one. Slice them thinly using a mandolin slicer or a chef’s knife.
3. Prepare the Vinaigrette: Mix olive oil, white wine vinegar,  lemon juice, dijon mustard, agave syrup, minced parsley, and a pinch of salt and pepper to make the vinaigrette. Whisk the ingredients until well combined. Pour the vinaigrette onto the beetroot slices and let them marinate.
4. Marinate the Beetroot: Arrange the beetroot slices on a serving plate. Drizzle the prepared vinaigrette on top and set aside for marinating.
5. Whipped Feta: In a food processor, blend room-temperature feta and greek style yoghurt/cream cheese with garlic, agave syrup, lime zest, lime juice, black pepper, and olive oil until smooth and creamy. This whipped feta can also be used as a dip and is irresistible.
6. Assemble the toast: Heat olive oil in a skillet and toast both sides of the bread until golden and crispy. Spread a generous layer of whipped feta onto the toast. Add a handful of rocket leaves on top. Arrange the marinated beetroot carpaccio slices over the rocket leaves. Sprinkle sesame seeds and a pinch of red pepper flakes over the beetroot. Finally, drizzle with a little more olive oil. Your tasty beetroot carpaccio and feta toast is ready to enjoy

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