Beetroot carpaccio with roasted hazelnuts 🥗 I served it as a side dish for my bbq dinner out on our sunny balcony tonight. Recipe below!
4 large beetroots
1 dl hazelnuts, chopped roughly
1/2 dl fresh parsley
2 tbsp of a fancy olive oil
1 tsp balsamico vinegar
1/4 small lemon, the juice
Salt and peppar, to taste
1- Boil the raw beets in salted water for about 50-60 min. When tender; remove the water and let them cool in a colander.
Peel the beetroots, slice them thinly and move to a plate, overlapping each other.
2- Chop the nuts and parsley and garnish the beetroots.
3- Whisk together the ingredients for the dressing and sprinkle on the carpaccio.
Try the Beetroot Carpaccio with Feta cheese for a light dinner, or light lunch, or just as an appetizer.
Beetroot is rich in calcium, iron and vitamins A and C, it contains a lot of folic acid, manganese, potassium and fiber.
There are many benefits, so don't dismiss it from your menu 😊❤️
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BEETROOT CARPACCIO WITH FETA CHEESE
If you like the taste of beetroot, it's great, because there are many benefits to your health and many ways you can use beetroot.
I recommend you always bake the beetroot, instead of cooking. All the taste stays in the baked beetroot and it becomes so sweet and delicious. And if you will combine it with the correct ingredients, trust me, it will satisfy your cravings 😋😍
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