Beetroot Carpaccio

Beetroot Carpaccio is a vibrant and refreshing dish showcasing thinly sliced beetroots drizzled with a tangy dressing, perfect for a French BBQ. This colorful appetizer is not only visually appealing but also packed with flavor and nutrients.

Ingredients

• Beetroot - 300 grams
• Olive oil - 2 tablespoons
• Balsamic vinegar - 1 tablespoon
• Fresh lemon juice - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh arugula - 50 grams
• Goat cheese - 50 grams, crumbled
• Walnuts - 30 grams, roughly chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Wrap each beetroot in aluminum foil and place on a baking tray.
3. Roast the beetroots in the oven for about 30-35 minutes, or until tender when pierced with a fork.
4. Remove the beetroots from the oven and allow them to cool for about 10 minutes.
5. Once cooled, peel the skins off the beetroots and slice them thinly using a sharp knife or a mandoline.
6. In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, salt, and black pepper to create the dressing.
7. Arrange the beetroot slices on a serving platter, slightly overlapping them.
8. Drizzle the dressing evenly over the beetroot slices.
9. Top with fresh arugula, crumbled goat cheese, and chopped walnuts.
10. Serve immediately as a light appetizer or side dish.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 16 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which help protect the body from oxidative stress.
• High in dietary fiber, promoting digestive health.

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