To maximize the preservation of useful vitamins and minerals, it is best to bake beets for carpaccio. However, after slicing the cooled vegetable, allow the slicing to release the juice for a few minutes and drain. Otherwise, it will end up in a plate of carpaccio.
Prepare the indicated ingredients. Boil the beets in advance or bake for about 30-40 minutes, and then cool in ice water, since carpaccio is prepared only from cold foods.
Peel the beets and rinse in water. Cut into thin slices. Slice soft cheese. You can use Suluguni, Feta, Brynza, Mozzarella, etc.
Place the beetroot slices on a plate with the cheese slices in the center on top.
Chop the peanuts or cashews into almost crumbs, add the washed arugula and sprinkle with nut crumbs.
Peel and press the garlic into cold-pressed vegetable oil, preferably olive oil. Season the carpaccio with salt, pepper and drizzle with garlic oil. Garnish the beetroot slices with any fatty mayonnaise. Mayonnaise – optional. Serve the dish immediately after cooking.
Categories: Diet recipes