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–+ servings
A yellow, red and white beetroot carpaccio
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Yield: 2 portions

COLORFUL BEETROOT CARPACCIO

Prep Time: 15 minutes
Total Time: 15 minutes
Easy and raw carpaccio recipe, made with delicious beetroot.
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Ingredients
 

  • 4 beetroots, peeled and thinly sliced (not chopped)
  • 1/2 cup Alfalfa sprouts or any other sprouts/grains you like
  • 2 Tbsp roasted pistachio
  • A drizzle native olive oil
  • A drizzle balsamic vinegar
  • A drizzle of fresh lime juice
  • To taste Himalayan salt and fresh ground pepper

Instructions
 

  • Wash and peel beetroots. Using a mandolin or a sharp knife, slice beetroots thinly.
  • Dress the beetroot slices on 2-3 small plates, add some alfalfa, few pistachios (roasted) and drizzle with some olive oil, Balsamic vinegar and lime.
  • Enjoy it straight away.
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