Caramelized Carrot & Beet Ribbons with Feta & Pistachio Crumble
Ingredients:
2 large carrots, peeled into ribbons
2 medium beets, peeled into ribbons
2 tbsp olive oil
1 tbsp butter
Salt & black pepper, to taste
½ cup crumbled feta
¼ cup shelled pistachios, chopped and toasted
1 tsp honey or maple syrup (optional)
Fresh thyme or mint for garnish
Directions:
Prepare the ribbons:
Use a vegetable peeler to create thin ribbons from carrots and beets.
Caramelize:
Heat olive oil and butter in a large skillet over medium heat. Add carrot and beet ribbons, season with salt and pepper. Cook 5–7 minutes, stirring gently, until slightly soft and caramelized. Optionally drizzle honey or maple syrup toward the end.
Assemble the dish:
Transfer ribbons to a serving plate. Sprinkle with crumbled feta and toasted pistachios.
Finish:
Garnish with fresh thyme or mint. Serve warm or at room temperature as a side or salad.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: ~150 kcal
Servings: 4