Beetroot carpaccio
A source of antioxidants and fiber, this dish supports heart health and improves digestion. Beets and carrots add a sweet flavor, while the lemon vinaigrette adds freshness. Perfect for a light lunch or snack.
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Kitchen: Italian
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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