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🍽️ Thin Slices of Orange and Beetroot

105 kcal · 30 min · 4 servings

Ingredients

• blood oranges 1 pc.
• oranges 1 pc.
• beetroot, pre-cooked 2 pcs.
• thyme, fresh 10 g
• balsamic vinegar, dark 1 tbsp
• salt pinch
• pepper, black ground pinch
• olive oil 1 tbsp

Instructions

1. 1. Peel the blood orange and the regular orange completely with a sharp knife. Remove the white pith between the fruit segments as well.
2. 2. Slice both oranges into very thin rounds.
3. 3. Let the beetroot drain well.
4. 4. Slice the beetroot into very thin rounds as well.
5. 5. Rinse the thyme thoroughly under running water.
6. 6. Pat the thyme sprigs dry with a kitchen towel.
7. 7. Pluck the small thyme leaves off the woody stems.
8. 8. Pour the balsamic vinegar into a small bowl.
9. 9. Add the plucked thyme leaves to the bowl with the vinegar.
10. 10. Season the mixture with salt and pepper.
11. 11. Mix everything well until the salt has dissolved.
12. 12. Take a large plate.
13. 13. Arrange slices of blood orange, orange, and beetroot on the plate in an alternating pattern.
14. 14. Drizzle the prepared dressing evenly over the fruit and vegetables.
15. 15. Drizzle some olive oil over the carpaccio.
16. 16. Serve the dish immediately.

Nutrition per serving

• kcal: 105
• Protein: 2 g · Fett/Fat: 7 g · Carbs: 14 g