Lightning carpaccio of pineapple and beetroot

Name: Lightning carpaccio of pineapple and beetroot
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 TABLESPOONS Walnut kernels; 3 Stem(s) flat leaf parsley; 4 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil; 1 Pineapple; 500 g cooked beetroot (vacuum packed); 150 g Mini-Mozzarella balls

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 TABLESPOONS Walnut kernels
3 Stem(s) flat leaf parsley
4 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil
1 Pineapple
500 g cooked beetroot (vacuum packed)
150 g Mini-Mozzarella balls

Directions

1
Roast the nuts in a pan without fat until golden brown. Wash parsley, shake dry and chop finely. Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in the oil and stir in the parsley.
2
Peel and quarter the pineapple, cut out the stalk. Cut the flesh into thin slices. Cut the beetroot into thin slices (be careful, it stains strongly! Wear disposable gloves). Arrange pineapple and beetroot alternately on plates in a fan shape.
3
Spread mozzarella and nuts on top. Drizzle vinaigrette over it. Serve with baguette.