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Smokey's beetroot and strawberry carpaccio

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Ingredients for 2 servings:

  • 2 small beetroots, cooked
  • 200 g strawberries, preferably large
  • 2 tbsp Balsamic vinegar, vegan
  • 2 tbsp rapeseed oil
  • 1 tbsp green pepper, dried, coarsely crushed
  • n. B. Salt
  • 2 handfuls of arugula, roughly chopped
  • 2 tbsp pistachios, coarsely chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

fruity starter

Thinly slice the beets and arrange them in a circle on two plates. Thinly slice the strawberries and place them on top of the beets. For the dressing, mix the balsamic vinegar, oil, and salt well and drizzle over the beets and strawberries. Sprinkle the pepper evenly over the top and finally scatter the pistachios and arugula on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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