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Beetroot Carpaccio

Beetroot Carpaccio

2 Portions

succeed easily 15 Minutes



for the recipe Beetroot Carpaccio


90 g FunFoods Zer0Fat Dressing Balsamic
1 medium Beetroot , boiled and thinly sliced into roundels
Black Pepper Powder
3 - 4 no. Mint Leaves , chopped
100 g Goat Cheese , crumbled
100 g Rocket Lettuce
3 - 4 Walnuts , chopped




Balsamic reduction- Pour balsamic dressing in a small saucepan on a medium flame. Cook it for 1 minute or until dressing is reduced to half. Remove from heat and allow it to cool.


For assembling- Drizzle half of the balsamic reduction on a serving plate. Arrange beetroot slices on the plate with every slice overlapping another (creating 'carpaccio look’). Sprinkle mint leaves, salt and pepper on top of beetroot slices.


Place rocket lettuce in the center of the plate, sprinkle over the goat cheese and walnuts. Drizzle remaining balsamic dressing on the rocket leaves and serve.

Calorie and nutritional information for the recipe Beetroot Carpaccio

Per serving / piece Per 100 g / ml
energy 27976kJ
fat 12.15g 0.09g
carbohydrate 1,615.92g 11.49g
protein 28.35g 0.20g
Dr. Oetker products used

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