Beetroot carpaccio marinated with orange

Fresh delicate and super delicious! Let me introduce you to beetroot carpaccio, a dish that could not be any easier to prepare.

This side dish is great during those hot summer evenings when you want something to accompany your fish or meat dishes and it is different to salad. If you marinate it with freshly squeezed orange juice (and lemon if you like) the beetroot will acquire an aromatic citrus flavour.

And needless to say this a very healthy and light side dish perfectly suitable if you want to lose weight and get that beach ready body!

• Prep Time : 10 minutes
• Yield : 4

Ingredients

• cooked beetroot – 3
• chopped parsley – 1 tbsp
• olive oil
• salt and pepper
• orange – 1
• feta or goats cheese – to sprinkle

Instructions

For this dish you can buy ready cooked beetroot if you are short of time or you can get raw one. After removing all the leaves all you need to do it to put it in a sauce pan with a little cold water. Bring to the boil and cook for about 40 to 45 min then drain and peel. Cooking time depends on how large the beetroot is.

Use a mandolin or a potato peeler and slice it as thin as you can. Place it on a serving dish.

Squeeze the orange and pour the juice on the beetroot slices, sprinkle with salt and pepper, add the chopped parsley and drizzle with olive oil. Let it marinate in the fridge covered with cling film for at least 1 hour.

Sprinkle it with the cheese before serving it.