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🍽️ Delicate Beetroot Carpaccio with Cheese and Salad

312 kcal · 30 min · 4 servings

Delicate Beetroot Carpaccio with Cheese and Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put sweet mustard, 3 tablespoons of olive oil, balsamic vinegar, salt, and pepper into a small bowl.
  2. 2. Stir the ingredients vigorously until a smooth sauce has formed.
  3. 3. Wash the leafy greens thoroughly under running water.
  4. 4. Dry the greens in a salad spinner or gently pat them dry with a kitchen towel.
  5. 5. Take the cheese block out of the packaging and cut it into small cubes.
  6. 6. Alternatively, you can crumble the cheese into small pieces using your hands.
  7. 7. Let the cooked beetroot balls drain well so that no water remains.
  8. 8. Slice the beetroot into very thin rounds, either with a sharp knife or a slicer.
  9. 9. Take a large, flat plate and spread half of the prepared sauce evenly across it.
  10. 10. Place the thin beetroot slices overlapping each other on top of the sauce.
  11. 11. Drizzle the remaining sauce over the beetroot using a spoon or a spray bottle.
  12. 12. Put the dry leafy greens into a separate bowl.
  13. 13. Add 1 tablespoon of olive oil to the greens and mix well so that they are slightly glossy.
  14. 14. Spread the cubed or crumbled cheese pieces generously over the beetroot slices.
  15. 15. Place the lightly oiled leafy greens decoratively on top of the cheese.
  16. 16. Serve the carpaccio immediately and enjoy it.

Nutrition per serving