Beet Carpaccio with Burrata and Pistachios
Temps
15 min
Difficulté
facile
Ingrédients
6
Budget
~5-8 €
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Valeurs nutritionnelles
Score santé
Bon · /100
380 kcal
par portion
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Etapes
- 1
Peel the beets and slice very thinly on a mandoline. Arrange the slices in a rosette pattern on plates.
7 min
- 2
Drizzle the beet slices with lemon juice and olive oil. Let marinate for 5 minutes.
5 min
- 3
Place the arugula in the center, open the burrata and set it on top. Sprinkle with crushed pistachios, salt and pepper.
3 min
