Lightning Carpaccio with beetroot & pear

Name: Lightning Carpaccio with beetroot & pear
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 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

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

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
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
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
Ciabatta is delicious with it.