Ingredients for Beetroot Carpaccio
- ½ kg beetroot
- 1 clove of garlic
- ¼ teaspoon of fennel seeds
- 2 tablespoons olive oil
- 3 tablespoons apple or berry vinegar
- ¼ teaspoon salt
- 60 g of fat
- 1 bundle of chives
- 6 slices of whole grain wheat bread (300 g)
How to Cook Beetroot Carpaccio
Peel the beets and cut into as thin slices as you can, preferably on a sharp grater. Finely chop the garlic with the fennel seeds and stir together with the oil, vinegar and salt in a large bowl. Turn the beets thoroughly with the dressing so that there is dressing on all the slices. Let them soak for 30 minutes or more.
Spread the beets on 4 large plates. Crumble the feta over the beets and sprinkle with finely chopped chives. Serve with bread.
Energy distribution per person
Energy:1200 kJ (290 kcal).
Carbohydrate : 45 g.
Fat : 9 g, of which saturated fat is 3 g.