Pineapple Beetroot Carpaccio

Name: Pineapple Beetroot Carpaccio
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 TABLESPOON Sugar; 30 g Walnut kernels; 1/2 bunch flat leaf parsley; 50 ml Cider vinegar; 3 TSP mild olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 800 g) Pineapple; 500 g beetroot; 125 g low-fat mini mozzarella balls; 7-10 Tbsp freshly ground coloured pepper; baking paper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 TABLESPOON Sugar
30 g Walnut kernels
1/2 bunch flat leaf parsley
50 ml Cider vinegar
3 TSP mild olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 800 g) Pineapple
500 g beetroot
125 g low-fat mini mozzarella balls
7-10 Tbsp freshly ground coloured pepper
baking paper

Directions

1
Put sugar, 2 tablespoons of water and nuts in a small pan and caramelise over medium heat until golden brown. Spread on a piece of baking paper and let it cool down.
2
In the meantime, wash the parsley, shake dry and chop finely, except for a few leaves for garnishing. Mix vinegar and chopped parsley. Fold in a thin stream of oil, season with salt and pepper.
3
Clean, peel and quarter the pineapple and cut out the stalk. Cut the flesh into thin slices. Peel and wash the beetroot and also cut or slice it thinly. Drain mozzarella.
4
Arrange pineapple and beetroot alternately on plates in a fan shape. Arrange mozzarella and walnuts on top. Drizzle vinaigrette over it. Garnish with ground pepper and remaining parsley.