Description
A fresh, colorful, and elegant dish made with thinly sliced vegetables, tangy cheese, and zesty dressing. Perfect for light meals or impressive starters.
Ingredients
Scale
- 2 medium-sized beets, peeled and thinly sliced
- 1 large zucchini, thinly sliced into ribbons
- 1 cup arugula
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh basil
- 2 tablespoons pine nuts, toasted
Instructions
- Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes until golden and fragrant.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
- Clean and dry a large, flat serving platter.
- Arrange beet and zucchini slices in alternating layers or patterns on the platter.
- Top with arugula, crumbled feta, chopped basil, and toasted pine nuts.
- Drizzle the dressing evenly over the vegetables and toppings.
- Let the dish rest for 5–10 minutes, then serve chilled or at room temperature.
Notes
- Chill veggies before slicing for the best texture and appearance.
- Use a mandoline slicer for precise, thin slices.
- Experiment with different herbs or nuts for added flavor.
- Add edible flowers for a more decorative presentation.
Nutrition
- Serving Size: 1 plate
- Calories: 170
- Sugar: 4g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: vegetarian carpaccio, beet carpaccio, zucchini appetizer, no cook summer dish, healthy vegetarian starter