Recipe for a light starter

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The striking colour, the delicate sweetness of honey and the salty creaminess of feta create a light starter that looks naturally elegant on the plate. Thin slices of beetroot are complemented by fresh baby spinach, figs and toasted nuts, while a honey-mustard dressing brings everything together into a balanced summer flavour.

Santoku knife 18 cm
Lunasol Platinum Line Knife
Wooden Fiber Cutting Board
38 x 27.9 x 0.6 cm Basic
Honey spoon
Basic Alpha
CNS grater
30 cm

When preparing this dish, it is worth reaching for tools that make precise and clean work easier. Thin slices of beetroot are best prepared with a sharp Santoku knife on a wooden board, helping them keep their beautiful shape and giving the carpaccio an elegant look on the plate. The honey for the dressing can be easily portioned with a honey spoon, and to finish, simply grate a little lemon zest directly over the ready-to-serve carpaccio. These small steps add a fresh aroma, texture and a beautifully refined appearance to the dish.

Total time

20 minutes

Dish

starter

Servings

4

Ingredients

3 tbsp honey
2 tbsp Condimento bianco
1 tbsp mild mustard
2 tbsp safflower oil
300 g raw beetroot
50 g spinach leaves, washed
100 g feta cheese
1 fig
1 handful toasted walnut kernels
1 lemon
salt & pepper

Total time

20 minutes

Dish

starter

Servings

4

Ingredients

3 tbsp honey
2 tbsp Condimento bianco
1 tbsp mild mustard
2 tbsp safflower oil
300 g raw beetroot
50 g spinach leaves, washed
100 g feta cheese
1 fig
1 handful toasted walnut kernels
1 lemon
salt & pepper

Preparation

1. Warm the honey together with the vinegar. Add the mustard and oil, then mix everything into a dressing. Season with salt and black pepper.

2. Cut the beetroot in half and slice it very thinly. Mix it with the dressing and leave to marinate for about 10 minutes.

3. Arrange the beetroot slices decoratively on a plate. Toss the baby spinach lightly with olive oil and place it over the beetroot.

4. Crumble the feta over the carpaccio. Briefly caramelise the fig in a pan with a little sugar and add it to the plate while still lukewarm.

5. Finally, grate a little lemon zest over the carpaccio and sprinkle with toasted walnuts.

Colour makes the first impression. The rich beetroot, white feta and delicate details stand out best on a simple, light-coloured plate that allows the dish to shine. Here, serving is not just the final step of the recipe, but part of the entire experience.