Fan chicken with pesto and vegetables
Preheat the oven to 180° C convection oven. Provide a medium sized casserole dish. Wash and dice the vegetables or cut them into thin rings and place them in...
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Beet and mozzarella carpaccio with nut dressing
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Preparation time:
15 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
566
Calories
25 g
Carbohydrates
15 g
Protein
43 g
Fat
Ingredients:
 | Beet, red beet (cooked) | 300 g |
 | Salt, table salt, sea salt | 2 g |
 | Pepper (black) | 4 Pinch(s) |
 | Chives (fresh) | 1 Tablespoon |
 | Mozzarella | 60 g |
 | Walnut oil | 2 Teaspoon |
 | Lemon juice | 1 Teaspoon |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
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
Kitchen knife
Teaspoon
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