This vibrant, elegant appetizer features sweet, tangy, and creamy contrasts – perfect for entertaining or a gourmet family meal

Ingredients:

Carpaccio:

• 3 medium beets (golden or red, or a mix for colour)
• 1 tbsp olive oil
• Flaky sea salt

Toppings & Dressings:

• 2 tbsp toasted (or raw) pine nuts, crushed almonds, pecans, or walnuts
• Feta cheese crumbs
• 1 tbsp honey (or date syrup for deeper flavour)
• 1 tbsp balsamic vinegar or pomegranate vinegar
• 1/4 cup fresh herbs (onion, basil, dill, or microgreens)
• 1 tbsp pomegranate seeds (optional for colour and burst of sweetness)
• Extra virgin olive oil
• Flaky salt

Instructions:

1. Preheat oven to 200C
2. Scrub beets, rub with olive oil, and wrap individually in foil
3. Roast for 45-60 minutes until tender. Let cool, then peel
4. Simmer balsamic vinegar in a small pan until reduced by half
5. Lightly toast nuts in a dry pan for 2-3 minutes
6. Thinly slice beets (mandolin recommended)
7. Arrange in a single overlapping layer on a platter
8. Dot with feta, then drizzle with honey, balsamic/pomegranate vinegar, and olive oil
9. Sprinkle with nuts, herbs, pomegranate, and flaky salt