Beet Carpaccio
You can serve this appetizer raw as well!
4 servings
Ingredients
- 500 grams of precooked beets
- 50 grams of feta cheese
- 40 grams of arugula
- 2 tbsp pine nuts
- 2 tbsp olive oil
- juice of a 1/4 lemon
- generous pinch of salt and pepper
Instructions
- 1
Beat a dressing of the olive oil, lemon juice, salt and pepperCut the beets into wafer -thin slices with a sharp knife, cheese slicer or grater.Place the beat tongue slices on the plates and sprinkle with the olive oil dressing. Divide the arugula over the beet carpaccio.Divide the pine nuts over the 4 plates and garnish with feta.
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