Beetroot Carpaccio with Apple and Celery
Raw vegan beetroot carpaccio with apple, celery, parsley, mint and pomegranates - a great appetizer for a meal in 5 minutes
- AppetizersType
- EasyDifficulty
- 10 minPrep. Time
- 6Serving/Unit
Ingredients
The Beets
Beet, 3 units
thinly sliced in a mandoline slicer
Season The Beets in a Bowl
Salt, 1/4 flat teaspoon
Date honey, 2 tablespoons
Lemon juice, 1 unit
freshly squeezed
5% vinegar, 2 tablespoons
In The Center of The Plate
Apple with peel, 1 medium unit
Grand Smith - cut into matches
Celery, 1 stalk
chopped
For Sprinkling Over
Date honey, 1 teaspoon
Lemon juice, 1 tablespoon
freshly squeezed
Parsley, 1 tablespoon
chopped
Mint, 1 tablespoon
chopped
Pomegranate seeds, 1 handful
Preparation
1. In a bowl, mix the finely sliced beets together with the seasoning ingredients, and set aside for about 2 minutes to absorb flavors.2. Arrange the beets on a nice serving plate (as shown in the image).3. Place the apple slices and the chopped celery in the center of the plate.4. Drizzle over a little date honey and lemon juice.5. Sprinkle over a little chopped parsley, mint leaves and pomegranate seeds to taste.6. There you have a delicious beetroot carpaccio.7. Bon appetite (:Equipment: mandoline slicer.
The quantities of ingredients in the recipe are according to personal taste.
| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 82 cal | 63 cal |
| Proteins | 1 g | 1 g |
| Carbohydrates | 20 g | 15 g |
| Fat | 0 g | 0 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Recipe by Liat Kader
An excellent and easy appetizer