Beetroot Carpaccio
This is a most amazing salad
| Prep Time | 5 minutes |
| Cook Time | 1 hour 15 minutes |
| Servings |
people
|
Ingredients
- 1-2 Beets
- 1 pear
- 1/2 cup arugula
- 1/4 cup walnuts
- 2 tbsp good extra virgin olive oil
- 1 tbsp good apple cider vinegar chopped
- 6 leaves fresh mint chopped
- 1/2 tbsp fresh lime juice
- 1 tsp maple syrup
- 1 tsp dijon mustard
- salt and pepper to taste
Ingredients
|
|
Instructions
- Preheat the oven to 200C / 400F
- With fresh beetroot, cut the top and the bottom part, wash the beetroot and wrap in tin foil paper. Bake in the oven for around an hour and 15 minutes at 200C. Once baked, leave to cool. Thinly slice the beetroot and lay on the serving plate.
- Place arugula in the center
- Shave the pear into small shavings and add them on top of the beetroot.
- To prepare the vinaigrette, mix the olive oil, apple cider vinegar, fresh mint leaves, maple syrup, mustard and a pinch of salt. Wisk all the ingredients together until combined. Pour onto the beetroot and salad leaves.
- Crush some walnuts and sprinkle on top before serving.
Recipe Notes
Share this Recipe