Beetroot carpaccio: recipe available on keto and LCHF, vitamins and minerals in the dish, macronutrients (calories, proteins, fats, carbohydrates), and index values

Nutrient	% of RDA
Oleic acid (Omega-9)	11131219?15

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Kitchen: Italian

Difficulty: simple

385

Servings: 2 (1 serving ≈ 188 gram)

Digestion time: 4 hour

Grate or slice radish (1 piece), beetroot (1/2 piece), and carrot (1/2 piece) into thin slices.

Place the sliced vegetables in ice water for 2-3 minutes.

Remove the vegetables from the water and let them dry a bit.

Prepare the dressing “Lemon Vinaigrette” (60 g) according to the recipe below.

Arrange the mixed salad greens (70 g) on a plate, and gently place the sliced vegetables on top.

For decoration, slice avocado (1/2 piece) and olives (5-6 pieces), then add them to the vegetable carpaccio.

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Proteins	1.3
Fats	4.7
Net carbohydrates	5.2
Calories	73 kcal
Indexes
Glycemic index	39.2
Glycemic load	2.6
Insulin index, II	29.9
Disease inflammatory index, DII	-0.42
Antioxidant, ORAC	1 902

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats