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Shallot and dill marinated beetroot carpaccio with crispy halloumi
- Published: 13 Sep 18
- Updated: 18 Mar 24
Sharp marinated beetroot, salty halloumi shards and sweet pomegranate molasses combine in this elegant vegetarian carpaccio dish.
![Shallot and dill marinated beetroot carpaccio with crispy halloumi](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/carpaccio-768x960.jpg)
Or opt for the meatier version with our beef carpaccio with pickled beetroot and horseradish.
Ingredients
- 2 large beetroot
- Juice 1 lemon
- 3 tbsp extra-virgin olive oil, plus a little extra to drizzle
- ½ small bunch dill, finely chopped
- 2 banana shallots, finely chopped
- 1 tbsp each coriander and cumin seeds, toasted in a dry pan, roughly crushed in a pestle and mortar
- 1 tsp caster sugar
- 1 tsp sea salt flakes
- 250g halloumi cheese
- Olive oil for frying
- 60g rocket
- ½ tbsp pomegranate molasses
- Handful pistachios, lightly toasted in a dry pan, roughly chopped
Method
- Trim the beetroot, then peel and slice finely (it’s easiest with a mandoline or food processor). Put the slices in a glass or ceramic dish. Add the lemon juice, 3 tbsp oil, dill, shallots, spices, sugar and salt, then toss. Cover and marinate at room temperature for at least 30 minutes.
- Shave the halloumi using a mandoline or Y-shape peeler. Line a large plate with kitchen paper. Heat 0.5cm olive oil in a large pan and add a halloumi slice. When it starts to sizzle, add more slices to fill the pan and cook for 2-3 minutes until light golden, turning once using tongs or a fork (be careful, the oil will spit). Once browned, dry the crisps on the kitchen paper and repeat until the cheese is used up.
- To assemble, toss the rocket with the pomegranate molasses and a drizzle of olive oil. Divide the beetroot among 4 plates, then dress with some of the marinade. Top with the rocket, some halloumi crisps and pistachios, then serve.
- Recipe from April 2018 Issue
Nutrition
- Calories
- 429kcals
- Fat
- 34.6g (13.1g saturated)
- Protein
- 15.6g
- Carbohydrates
- 12.2g (5.7g sugars)
- Fibre
- 3.3g
- Salt
- 2.9g
delicious. tips
Marinate the beetroot up to 24 hours ahead and keep covered in the fridge.
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