Beetroot Carpaccio

Name: Beetroot Carpaccio
Total time: 30 min
Yield: 1
Ingredients: bell pepper dressing - 16 g; Bulgarian pepper - 100 g; wine vinegar - 50 g; sugar - 30 g; water - 1 l; olive oil - 100 g; beets - 150 g; tomatoes - 80 g; orange peel - 1 g; lemon peel - 1 g; Lime peel - 1 gr; thyme branch; Salt - to taste; Sugar - to taste; olive oil - 10 g; pine nuts - 6 g; Frize salad - 5 g; tofu - 35 g

Cookinero 2 November 2022

How to cook Beetroot Carpaccio

Step 1

Remove seeds from peppers and place in water. Add vinegar and sugar and simmer until the liquid is reduced by 80%. Punch with a blender and add oil.

Step 2

Clean the tomatoes. Cut them into slices and sprinkle with zest, thyme leaves, salt, sugar and drizzle with olive oil. Put in the oven, heated to 90 degrees for 3 hours.

Step 3

Bake the beets for 40 minutes. at 180 degrees. Peel, cut into thin slices and put on a plate. Arrange tomatoes on top and sprinkle with nuts. Stir the dressing and pour over the tomatoes and nuts. Salt, pepper and crumble the tofu.

Cooking time: 30 min

Servings: 1

Ingredients

bell pepper dressing - 16 g

Bulgarian pepper - 100 g

wine vinegar - 50 g

sugar - 30 g

water - 1 l

olive oil - 100 g

beets - 150 g

tomatoes - 80 g

orange peel - 1 g

lemon peel - 1 g

Lime peel - 1 gr

thyme branch

Salt - to taste

Sugar - to taste

olive oil - 10 g

pine nuts - 6 g

Frize salad - 5 g

tofu - 35 g

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Uzbek pilaf

Pickled bell peppers with garlic for the winter

Wok noodles with vegetables

Beetroot cutlets

Chicken roll

Trout and Cream Cheese Sandwiches