Beet Carpaccio

Beet Carpaccio with Yogurt

Ingredients:

• 1 large beet

• ¼ cup crumbled feta cheese

• 1 garlic clove, minced

• 2 tablespoons Greek yogurt

• 2 tablespoons olive oil (divided)

• Salt, to taste

For Topping:

• 1 teaspoon lemon zest

• ¼ cup toasted hazelnuts, roughly chopped

• 2 tablespoons chopped fresh parsley

• Drizzle of olive oil

Instructions:

1. Roast the Beet:

• Preheat the oven to 400°F (200°C).

• Place the washed beet on a sheet of aluminum foil lined with parchment paper.

• Drizzle with 1 tablespoon of olive oil and sprinkle with salt. Wrap tightly.

• Roast for 1 to 1.5 hours, depending on the size of the beet. (If using multiple beets, roast them together to save time.)

• Let the beet cool, then peel off the skin using your hands or a knife.

2. Slice the Beet:

• Thinly slice the beet into rounds (as thin as possible).

• If the beet is difficult to slice, use a fork to hold it in place.

• Dice any remaining pieces into small cubes.

3. Assemble the Dish:

• Arrange the beet slices on a plate, placing the diced pieces in the center.

• Lightly sprinkle with salt.

4. Prepare the Yogurt Sauce:

• In a small bowl, mix Greek yogurt, minced garlic, and crumbled feta.

• Spoon small dollops of this mixture over the beets.

5. Add the Toppings:

• Sprinkle the dish with lemon zest, toasted hazelnuts, and chopped parsley.

• Drizzle with the remaining 1 tablespoon of olive oil.

6. Serve and Enjoy!

• Serve immediately as an appetizer or side dish.