Walnut beet carpaccio
Cooking time:
1 hour
Active time:
10 minutes
Complexity:
Easy
This dish has 3 undoubted advantages: it is tasty, healthy and very beautiful! This can surprise guests and pamper themselves. Plus, it is also quick to cook if you immediately take boiled beets, and not cook or bake them yourself. Bookmark our recipe and enjoy the taste.
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5
Recipe "Carpaccio from beets with walnuts"
Ingredients for 2 servings
beet
2 pcs.
cucumber fresh
1 pc.
spinach fresh
30 g
walnuts
15 g
blue cheese
50 g
narsharab
1 tbsp. l.
olive oil
4 tbsp. l.
Step 1/7
Rinse and dry spinach, if necessary. Place on a plate.
Step 2/7
Cut the cucumber into slicers for long thin ribbons.
Step 3/7
Boil the beet or bake in the oven at 180 ℃, wrapped in foil, until tender (the knife should be easy to enter and exit) or immediately take the boiled one. Cut into thin slices with a slicer.
Step 4/7
Place the beet slices on the spinach, with the cucumber ribbons on top.
Step 5/7
Chop the walnuts and sprinkle them on the salad.
Step 6/7
Break the cheese into pieces and also put on vegetables.
Step 7/7
For the dressing, mix the garnet narsharab sauce and olive oil in a 1/4 ratio. Pour the dressing over the salad and serve.
Ingredients for 2 servings
beet
2 pcs.
cucumber fresh
1 pc.
spinach fresh
30 g
walnuts
15 g
blue cheese
50 g
narsharab
1 tbsp. l.
olive oil
4 tbsp. l.
Nutritional value per 100 g
Calories
155 kcal
Proteins
3 g
Fats
13 g
Carbohydrates
8 g
Saturated fat
3 g
Dietary fiber
2 g
Added sugar
0 g
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