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Alejandra

Alejandra Cota

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Recipe of Carpaccio de Betabel with Goat Cheese and Arguula
Recipe

Carpaccio de Betabel with Goat Cheese and Arguula

10 mins
30 mins
Low
135
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If you want something healthy and rich to start your meal, prepare with us this delicious Carpaccio of beets baked with coconut oil flavored with fine herbs. Accompanied by arugula bathed in a super fresh grapefruit vinaigrette and to finish a touch of goat cheese. You will enjoy them very much!
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Ingredients

10 portions
  • 2 beets, bare
  • 3 tablespoons coconut oil
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 pinch dried fine herbs
  • 1/2 cups olive oil, cold pressed
  • 1/2 cups grapefruit juice
  • 1 shallot, finely chopped
  • 1 branch thyme
  • 1/4 cups red wine vinegar
  • 1 pinch salt
  • 1 pinch black pepper
  • 1/2 cups arugula baby
  • 1/4 cups goat cheese, fallen apart

Preparation

Preheat the oven to 180 ° C.
Place on a tray 2 sheets of aluminum foil. Place the beets covered with coconut oil, salt grain, season with pepper, fine herbs and olive oil. It wraps the beets perfectly well. Bake the beets for 1 hour or until they are soft. Chill
Cut the beets into thin slices and reserve.
In a bowl mix olive oil, grapefruit juice, shallot, thyme, red wine vinegar with the balloon whisk, season to your liking. Reservation.
In a bowl mix the beets with the arugula, serve the beets in a circular dish, add the arugula and sprinkle with goat cheese. Enjoy

PRESENTATION

On a plate add the beets and decorate with florets, fresh baby arugula and grapefruit vinaigrette to finish sprinkle with goat cheese.

TIPS

When baking the beets, the flavors will be potentiated and will give more softness. Do not forget to wrap it in aluminum foil so that it does not burn and keep moisture.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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