Ingredients

• 500 g beetroot, vacuum-packed or cooked, sliced very thinly
• 200 g feta, roughly crumbled
• 100 g walnut halves
• 2 tsp brown sugar
• 1 tbsp butter
• 1 pinch of salt
• 2-3 medium red onions, thinly sliced
• Fresh mint for garnish

For the dressing

• 6 tbsp olive oil
• 4 tbsp blueberry vinegar cream
• Alternatively: 4 tbsp balsamic vinegar cream
• Spanish rock salt to taste
• Crushed black pepper to taste

Preparation

1. Lightly toast the walnut halves in a pan without fat over medium heat. Turn regularly to ensure they do not burn.
2. Add butter and brown sugar to the walnuts. Heat everything while stirring constantly until the sugar has melted and the walnuts are evenly coated.
3. Season the caramelized walnuts with a pinch of salt, spread them out on parchment paper, and let them cool completely.
4. Cut the cooked beetroot into the thinnest, most even slices possible. Arrange the slices slightly overlapping and fan-shaped on four plates.
5. Cut the red onions into very thin slices or rings and distribute them evenly over the beetroot.
6. For the dressing, whisk together the olive oil and blueberry vinegar cream. Alternatively, balsamic vinegar cream can be used. Season to taste with Spanish rock salt and freshly cracked black pepper.
7. Drizzle the dressing evenly over the beetroot and onions.
8. Distribute the roughly crumbled feta and the caramelized walnuts over the carpaccio.
9. Garnish with fresh mint and serve the beetroot carpaccio immediately.