Beetroot Carpaccio

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Peel and wash the ears and cut them lengthwise into very thin slices with a peeler. Wash the dill and cut finely. Halve the lemon and squeeze the juice.

2. 2

   Mix lemon juice with salt, pepper and 1⁄2-1 tsp. sugar. Fold in the oil. Mix carrots and dill with the marinade.

3. 3

   Cut or slice beetroot into very thin slices. Fan-shaped on four plates. Arrange carrots on top. Drip the rest of the marinade over the beetroot. Cut lemon into slices and garnish carpaccio with it.

Nutrition Facts

KCAL
90 kcal

CARBS
9 g

FATS
5 g

PROTEINS
2 g