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🍽️ Beetroot Carpaccio with Lamb's Lettuce, Walnuts and Blue Cheese

370 kcal · 30 min · 4 servings

Ingredients

• onions, red 1 pc.
• vinegar 2 tbsp
• olive oil 4 tbsp
• honey 2 tsp
• salt pinch
• pepper, black ground pinch
• beetroot in jar, slices 400 g
• corn salad 50 g
• blue cheese 150 g
• walnut kernels 40 g
• lemons 1 pc.
• pears 1 pc.

Instructions

1. 1. Halve the onion and remove the skin.
2. 2. Chop the onion into small pieces.
3. 3. Place the onion pieces in a bowl.
4. 4. Add vinegar, olive oil, and honey.
5. 5. Mix the ingredients well together.
6. 6. Season the dressing with salt and pepper.
7. 7. Place the beetroot in a sieve.
8. 8. Let the beetroot drain.
9. 9. Distribute the beetroot evenly onto four plates.
10. 10. Wash the lamb's lettuce thoroughly.
11. 11. Spin-dry the lamb's lettuce.
12. 12. Arrange the lamb's lettuce on top of the beetroot.
13. 13. Cut the blue cheese into small cubes.
14. 14. Halve the walnuts.
15. 15. Place two walnut halves on opposite sides of each cheese cube.
16. 16. Halve the lemon.
17. 17. Squeeze the juice from the lemon.
18. 18. Wash the pear.
19. 19. Core the pear.
20. 20. Cut the pear into thin slices.
21. 21. Drizzle the pear slices immediately with the lemon juice.
22. 22. Arrange the pear slices on the salad.
23. 23. Pour the dressing over everything.
24. 24. Place the walnuts and cheese on top.

Nutrition per serving

• kcal: 370
• Protein: 9 g · Fett/Fat: 30 g · Carbs: 21 g