John Myers
Contents
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Ingredients
- 3 Pc. Beetroot tubers
- 1 tbsp Sugar
- 1 tbsp Salt
- 1 tbsp Caraway seeds
- 250 g Soft cheese
- 150 g Pine nuts
- 250 g Arugula
- 100 g Red beet cress
- Salt
- Pepper
- Balsamic vinegar
- Pumpkin seed oil
Instructions
- Bring the beetroot with the salt, sugar and caraway seeds to the boil in the water and then simmer for about 40 minutes at a low temperature.
- Then take the beetroot out of the water, let it cool and peel off the skin of the tuber with your hands.
- Then cut the beetroot into wafer-thin slices and arrange on the plate. Roast the pine nuts in a pan and then set aside.
- Then briefly fry the rocket. Be careful with the oil, as it can splash a lot! Drain the lettuce well after frying.
- Crumble the soft cheese and spread it on the beetroot slices. Then distribute the pine nuts on these, pile up the rocket and the sprouts one after the other.
- Finally, season the carpaccio with salt, pepper, balsamic vinegar and pumpkin seed oil as desired.
Nutrition
Serving: 100gCalories: 247kcalCarbohydrates: 6.2gProtein: 12.8gFat: 19.2g
