Prepare the beetroot::
Slice the beetroot into thin slices using the JULIETTO slicer. Arrange the slices evenly in a circle on a plate or platter.
Prepare the dressing:
In a small bowl, mix the olive oil, agave syrup (or honey) and mustard well until you have a creamy dressing. Season to taste with salt and pepper.
Marinate the rocket:
Add the rocket to the dressing, mix well and leave to stand for a few minutes so that the leaves absorb the flavour.
Arrange:
Arrange the marinated rocket in the centre or slightly offset on the beetroot carpaccio. Crumble the feta and sprinkle over the salad. Finally, top with chopped or coarsely broken walnuts.
Preparation time: approx. 15 minutes
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