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Carpaccio of Beetroot


2 tuber/n Beetroot, cooked and peeled
1 handful pine nuts
2 handful arugula
  balsamic vinegar
1 Shot olive oil
  Parmesan cheese, shredded
  salt and pepper


Working time:
approx. 30 Min.

/ Difficulty:

/ Calories p. P.:

no information

The cooked Beetroot tubers cut into very fine slices and arrange on the plate spread. The mushrooms also cut extremely fine, and in the middle of the plate. Then a handful of arugula distribute loose. In a dry pan fry the pine nuts browned slightly and sprinkle.

A little bit of balsamic vinegar with a good dash of olive oil, salt and pepper and mix the salad to drizzle.

On top of it a little shaved Parmesan and serve.

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One comment

  1. Some genuinely interesting information, well written and loosely user friendly.

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