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Beet and mozzarella carpaccio with nut dressing

Beet and mozzarella carpaccio with nut dressing

Preparation time:
15 min
Difficulty level:

Nutritional values:

25 g
15 g
43 g


Beet, red beet (cooked)Beet, red beet (cooked) 300 g
Salt, table salt, sea saltSalt, table salt, sea salt 2 g
Pepper (black)Pepper (black) 4 Pinch(s)
Chives (fresh)Chives (fresh) 1 Tablespoon
MozzarellaMozzarella 60 g
Walnut oilWalnut oil 2 Teaspoon
Lemon juiceLemon juice 1 Teaspoon


Step 1:
Cooked beet is best cut into fine slices with a silicone glove (then there are no stained fingers). Cut the mozzarella into slices also on another cutting board.
Step 2:
For the dressing, mix well walnut oil and lemon juice. Now arrange the beet and mozzarella slices alternately in a circle on a flat plate.
Step 3:
Dressing with a teaspoon now spread evenly on the slices. Sprinkle with salt and pepper to taste and sprinkle with chopped chives. Enjoy.

Macronutrient distribution:

The recipe Beet and mozzarella carpaccio with nut dressing is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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