Beet Carpaccio with Grapes and Walnuts
AppetizersBeetsCanada DayGarden Vegetable RecipesSummer CookingSummer PicnicSummer Salads and SidesVeganVegetablesVegetarian
Ингредиенты
- 2 red beets, unpeeled
- 60 ml (¼ cup) chopped arugula
- 15 ml (1 tbsp) chopped fresh chives
- 10 ml (2 tsp) chopped fresh dill
- 250 ml (1 cup) seedless red grapes, halved
- Lemon juice, to taste
- Olive oil, to taste
- 60 ml (¼ cup) red walnuts (or not), toasted and crushed
- Salt and pepper
Инструкция
- Place the beets in a saucepan and cover with cold water. Bring to a boil and simmer gently for about 1 hour or until the beets are tender. Drain and place in cold water until completely cooled. Peel and thinly slice with a mandolin. Set aside.
- In a bowl, combine the arugula, chives and dill. Set aside.
- Line 4 plates with the sliced beets. Garnish with the grapes. Drizzle with the lemon juice and olive oil. Top with the herb mixture and the nuts. Season with salt and pepper.
