Beetroot carpaccio in an air fryer
A source of antioxidants and fiber, this dish supports heart health and improves digestion. The gentle taste of beetroot combined with the spiciness of feta and nuts creates a harmony that is perfect for a light dinner.
Wash the beetroot (300 g), dry it, and wrap each one separately in foil.
Preheat the air fryer to 190 °C. Bake the beetroot for 40 minutes, until it is soft when pierced with a knife. Remove and let it cool completely.
Once cooled, peel the beetroot and slice it thinly into rounds. Arrange in a single layer on two large flat plates, lightly salt and pepper.
Drizzle the beetroot with lemon juice (15 g) and olive oil (30 g). Top with arugula (60 g) and a little balsamic sauce (21 g).
Cut the feta (50 g) into cubes and roughly chop the walnuts (20 g). Sprinkle over the carpaccio and serve.
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