Beetroot carpaccio with carrots

Name: Beetroot carpaccio with carrots
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g Carrots; 1 collar Dill; 1 Lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp 1/2-1 teaspoon sugar; 2 TABLESPOONS Olive oil; 350 g cooked beetroot (vacuum-packed); 7-10 Tbsp Lemon Slices

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

300 g Carrots
1 collar Dill
1 Lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp 1/2-1 teaspoon sugar
2 TABLESPOONS Olive oil
350 g cooked beetroot (vacuum-packed)
7-10 Tbsp Lemon Slices

Directions

1
Peel the carrots, wash them and peel them lengthwise in very thin slices with a peeler. Wash the dill, shake dry and cut finely. Halve the lemon and squeeze the juice. Mix lemon juice, salt, pepper and sugar. Embezzle oil. Mix in dill
2
Mix carrots and vinaigrette well. Slice the beetroot, arrange on 4 plates, place the carrots in the middle and spread the vinaigrette on top. Garnish with lemon slices