Appetizer

Beetroot Carpaccio

Name: Beetroot Carpaccio
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 200 g beetroot; 1 Price Rosemary; 50 g Feto/Philosopher Tofu; 20 g Walnuts (caramelized); 1 Handful Arugula; 1 tbsp Balsamic

5 Min1 PortionsSimple Rate

14g Protein

355 kcal

22g Carbs

21g Fat

Per serving

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Ingredients

1 serv.

Main ingredients
200 g beetroot
1 Price Rosemary
50 g Feto/Philosopher Tofu
20 g Walnutscaramelized
1 Handful Arugula
1 tbsp Balsamic

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Instructions

Prepare beets
Grate the red beet on a fine grater and arrange it in a circular shape on a plate.
Distribute ingredients
Sprinkle with rosemary and distribute all other ingredients on top.
Finalize
Top with balsamic vinegar at the end and enjoy

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Tips & variations

Cheese variant · Nut variant

Cheese variant
Instead of tofu, vegan parmesan can also be used.
Nut variant
Instead of walnuts, pine nuts or hazelnuts can also be used.

Tools I use

Large salad bowl, Mixing bowl, Coarse Vegetable Grater

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About this recipe

Nothing goes better with an Italian main dish than this incredibly delicious beetroot carpaccio. The caramelized…

Nothing goes better with an Italian main dish than this incredibly delicious beetroot carpaccio. The caramelized walnuts and arugula perfectly round it off, making you feel like you're back on a summer vacation.

This Italian beetroot carpaccio is prepared in just 5 minutes and has only 350 calories. With caramelized walnuts and arugula, it becomes a perfect appetizer that transports you to summer vacation.