Beetroot Carpaccio
recipe

A refreshing and vibrant dish featuring thinly sliced raw beetroot, marinated in a tangy dressing, and topped with cheese and capers.
Preparation Time: 30 minutes (plus 2 hours marinating)
Serving Size: 4 servings
Ingredients:
- 2-3 raw beetroots
- 2 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- Salt and pepper to taste
- 100 g aged Manchego cheese or Parmesan
- 2 tablespoons capers
- 2-3 spring onion stalks, chopped
- Arugula for serving
Instructions:
1. Wash the beetroots thoroughly and peel them.
2. Slice the beetroots thinly using a mandoline or a sharp knife.
3. In a bowl, mix together the lemon juice, balsamic vinegar, olive oil, salt, and pepper.
4. Add the beetroot slices to the marinade and toss well to coat.
5. Cover the bowl with plastic wrap and refrigerate for at least two hours to marinate.
6. Before serving, arrange the beetroot slices on a plate.
7. Grate the Manchego cheese or Parmesan over the beetroot.
8. Sprinkle with capers, chopped spring onions, and garnish with arugula.
9. Serve immediately and enjoy!
Nutritional Information (per serving):
Calories: 150
Protein: 4g
Fat: 10g
Carbohydrates: 14g
Fiber: 3g
Sugar: 6g

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