🍽️ Persimmon and Beetroot Caprese

Name: Persimmon and Beetroot Caprese
Total time: 30 min
Yield: 4 servings
Ingredients: 1 persimmon; 1 beetroot bulb; 1 ball mozzarella (à 125 g); 2 spring onions; 0.5 lemon; 2 tbsp pomegranate seeds (à 15 g); 2 tbsp olive oil; salt; pepper

345 kcal · 30 min · 4 servings

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Ingredients

1 persimmon
1 beetroot bulb
1 ball mozzarella (à 125 g)
2 spring onions
0.5 lemon
2 tbsp pomegranate seeds (à 15 g)
2 tbsp olive oil
salt
pepper

Instructions

1. Wash the persimmons, remove the stems, and slice them thinly. Peel the beetroot and slice it as well. Slice the mozzarella. Arrange the persimmon, beetroot, and mozzarella in a fan shape on a plate.
2. Wash the spring onions, trim the ends, and slice them into fine rings. Squeeze the lemon. Mix the pomegranate seeds, lemon juice, olive oil, salt, and pepper with the spring onions. Spread this mixture over the caprese.

Nutrition per serving

kcal: 345
Protein: 13 g · Fett/Fat: 24 g · Carbs: 20 g