This blend of sweet and savory flavors will not leave you indifferent… Dare kiwi as an appetizer, it is truly a delight, and this recipe is incredibly easy to remake at home for a colorful and fragrant tasting!
Fuzzy on the outside, sweet and tangy on the inside, and a nutritional champion, the Kiwi has it all! Very low in calories, this juicy little fruit is a concentrate of vitamins C, B and E. If we love it on its own, it can also be enjoyed in many preparations. And today, with Kiwis from France, we present you with a very original idea to remake urgently: a kiwi, beetroot, sweet potato and feta carpaccio! The beetroot and sweet potato are roasted for a melt-in-your-mouth pleasure, while the kiwi provides the tangy kick that balances this tasting. A little feta for saltiness and arugula for bitterness, it’s a plate rich in flavors and textures! Colorful and easy to make, this recipe is going to become a staple.
To prepare this recipe, follow the steps below:
KIWI, BEETROOT AND ROASTED SWEET POTATO CARPACCIO WITH FETA RECIPE 🥝
Serves 4
Ingredients:
– 4 Kiwis from France
– 1 red beet
– 1 drizzle of olive oil
– 1 sweet potato
– 140 g arugula
– 50 g feta
– 1 pinch Espelette pepper
– 1 splash of balsamic cream
– 1 drizzle of walnut oil
Preparation:
1. Place the red beet and the sweet potato in a baking dish and drizzle with a bit of olive oil. Bake for 50 minutes to 1 hour and 20 minutes depending on the size of your vegetables.
2. Once cooked and cooled, cut them into thin slices.
3. Peel and slice the Kiwis from France into thin slices.
4. On a presentation plate, form a rosette with the slices of kiwi, red beet and sweet potato in alternating layers. Add a handful of arugula and crumble the feta.
5. Sprinkle with Espelette pepper, then drizzle with a drizzle of walnut oil and a splash of balsamic cream.
6. Enjoy immediately !
