Hot Honey Beet Carpaccio with Feta Snowflakes

Hot Honey Beet Carpaccio with Feta Snowflakes

Ingredients:

Beet Carpaccio:

3 medium cooked beets, thinly sliced (boiled or roasted)

1 tbsp (15 ml) olive oil

½ tsp (2–3 g) sea salt

¼ tsp (1–2 g) black pepper

Hot Honey Drizzle:

2 tbsp (30 ml) honey

½ tsp (2–3 g) chili flakes (adjust to heat preference)

1 tsp (5 ml) lemon juice

Feta Snowflakes:

½ cup (75 g) feta cheese, crumbled finely

Optional: freeze feta 10 minutes before crumbling for a snowy texture

Optional Garnishes:

Fresh mint or thyme

Crushed pistachios

Extra chili flakes

Directions:

Prepare beets:

Slice cooked beets into very thin rounds using a knife or mandoline.

Arrange them on a serving plate in a circular pattern.

Drizzle with olive oil, then sprinkle salt and pepper.

Make hot honey:

Warm honey slightly until fluid.

Stir in chili flakes and lemon juice.

Assemble carpaccio:

Drizzle hot honey over the beet slices.

Add feta snowflakes:

Sprinkle crumbled feta across the top so it resembles “snow.”

Finish:

Add mint, thyme, or pistachios if desired.

Serve chilled or at room temperature.

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Kcal: ~160 kcal per serving

Servings: 4–6 servings