Lightning Carpaccio with beetroot & pear

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
3.9 11
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 2
  • 2 TABLESPOONS Walnut kernels
  • some stem(s) Arugula
  • 50 g Parmesan (piece)
  • 2 TABLESPOONS White wine vinegar
  • 1 TEASPOON medium hot mustard
  • 7-10 Tbsp salt, pepper
  • 2 TABLESPOONS Olive oil
  • 250 g pre-cooked beetroot (vacuum packed)
  • 1 small bulb

Directions

  1. 1

    Roast the nuts in a pan without fat, take them out. Wash the arugula and shake dry. Grate cheese. Mix vinegar, mustard, salt and pepper. Fold in the oil.

  2. 2

    Cut the beetroot into very thin slices. Spread the beetroot on two plates like tiles. Wash the pear, remove the seeds and dice finely. Spread pear, rocket, cheese and walnuts on the beetroot. Drizzle with dressing.

  3. 3

    Ciabatta is delicious with it.

Nutrition Facts

KCAL
330 kcal
CARBS
15 g
FATS
24 g
PROTEINS
10 g