Recipe Photo

Beetroot Carpaccio

Biolea Chef Image

Chef Matej Petrik, EliaOLIVA


4-5 beets

½ teaspoon cumin seed and anise

¾ cup Feta cheese

½ cup chopped walnuts

Biolea Nerantzio


Bake beets in aluminum foil with cumin and anise until easily pierced with a fork.

Cut beets into thin slices “carpaccio” style, sprinkle with crushed feta cheese and walnuts (you can also use other nuts) and drizzle with Biolea Nerantzio.