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Light beetroot carpaccio with Pödör pistachio oil, blackcurrant balsamico and goat cheese

Vegetarian
Gluten free
Wheat-free
Egg-free
Soy-free
Corn-free
Sugar-free
55 Min.
42

Production

01

Cook the red beets for about 40 minutes, then take them off the fire and let them cool. Cut them into thin slices and place it all on a plate, adding salt and pepper and sprinkling it with blackcurrant balsamic vinegar.

02

Place on it the goat cheese. Sprinkle it with the pistachio oil and garnish it with basil leaves.

9 Hozzászólás
Ingredients
portion unit: EUUSUK
4
beetroot
5 oz
fresh goat cheese
12 sprig(s) of
basil

Étrendek

Vegetarian Gluten free Wheat-free Egg-free Soy-free Corn-free Sugar-free

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