Beetroot Carpaccio & Furikake - Lofoten Seaweed

Recipe

Beetroot Carpaccio & Furikake

  • Appetisers
  • Starters
  • Vegetarian
Prep 15 mins Serves Serves 2

This is one of those recipes that is easy to put together, yet is looks visually beautiful to serve for your guests or a quick evening meal. Thin, delicate slices of raw beetroot laid out like a classic carpaccio with a veggie twist, topped with crumbled feta and a drizzle of olive oil. Arctic Furikake, made with wakame, ume sesame seeds, and puffed rice, finishes the dish with texture and a savoury, slightly tangy lift that plays well against the earthiness of the beetroot and the creaminess of the feta. 

Instructions

  1. Peel the beetroot and use a mandolin to slice it into very thin, even rounds. 
  2. Arrange the slices on a plate, overlapping slightly to cover the surface. 
  3. Crumble the feta evenly over the top. 
  4. Drizzle generously with olive oil. 
  5. Finish with a sprinkle of Arctic Furikake, salt & pepper and serve immediately. 

Products used in this recipe