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

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