Beet and pineapple carpaccio with feta cheese and walnuts
Salad of boiled red beetroot with pineapple, feta cheese, walnuts and coriander. I recommend serving such a salad in the form of carpaccio, because the beetroots dye their juice and the pineapple would turn red. It would not change the taste of the dish, but in this form the salad looks very appetizing.
We can marinate the beetroot slices in advance and put the salad together just before serving.
2 medium-sized beetroots, cooked or baked
1/2 pineapple, ripe and juicy
100 g of feta cheese
1 tablespoon of honey
1 tablespoon of balsamic vinegar (aceto balsamico)
1 tablespoon of olive oil
colored pepper, coarsely ground or crushed in a mortar
a handful of walnuts
Peel the boiled or baked beetroots and cut them into very thin slices. Mix the honey with balsamic vinegar and pour over the beetroot slices, set aside.
Peel the pineapple from the skin and cut into thin slices. Cut the slices in half and cut out the hard center of the pineapple.
Place alternately marinated beetroots with pineapple on a plate, drizzle with olive oil, sprinkle with crushed feta cheese and colored pepper. We decorate with walnuts and fresh coriander. We serve it straight away because the coriander fades very quickly.
Enjoy your meal!