Beet carpaccio
This vegetarian beet carpaccio is fresh and combines delicious flavors. An appetizer that you can always serve.
Ingredients
- 2 beets cooked
- 50 grams cheese Gouda, preferably old
- 100 grams arugula
- 2 pears
- 1 tablespoon lemon juice
- 50 grams walnuts
- 1 teaspoon mustard
- 1 teaspoon white vinegar date or balsamic cream
- 2 tablespoons olive oil extra virgin
Ingredients you need per step are listed below the step in Italic
Instructions
- Shave the beets thin with the cheese shaver or mandoline and lay the slices on the plate.
- Make a dressing of mustard, vinegar, and olive oil and mix well.
- Toast the walnuts lightly in a dry pan until they start to smell.
- Peel the pears, cut them into quarters, and remove the core.
- Cut the quarters into small square pieces.
- Mix with the lemon juice.
- Sprinkle over the beetroot carpaccio: first the pear, then the walnut and arugula.
- Grate some aged cheese on top.
- Drizzle with the dressing.
NOTES
- You use old cheese, but it is also a delicious recipe with Parmesan cheese;
- The date vinegar gives a slightly sweet flavor to the dish and lifts the flavor of the beetroot. If you can't find it then add 1 teaspoon honey and 2 tablespoons of vinegar to the dressing;
- You toast the walnuts to enhance the extra nutty flavor.
Nutrition
Calories: 271kcal | Carbohydrates: 21g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 391mg | Fiber: 5g | Sugar: 12g | Vitamin A: 758IU | Vitamin C: 11mg | Iron: 1mg
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