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Gabriela

Gabriela Morales

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Recipe of Carpaccio of Baked Beets
Recipe

Carpaccio of Baked Beets

10 mins
30 mins
Low
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For a healthy and light dinner this Bean Carpaccio baked with grain salt and coconut oil with a touch of fresh arugula bathed in a garlic vinaigrette roasted with citrus, to finish with some chopped capers will make this Carpaccio the sensation.
Learn more about Gabriela Morales

Ingredients

1 portion
  • 1 beets
  • 1 tablespoon coconut oil
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 clove garlic, baked with peel
  • 1/2 cups tangerine juice
  • 4 tablespoons white vinegar
  • 1/2 cups extra virgin olive oil
  • 1 cup arugula

Preparation

Preheat the oven to 200 ° C
Spread a sheet of aluminum foil on a board, add the beet and cover with coconut oil, salt and pepper. Wrap in aluminum and bake for 30 minutes or until smooth.
Remove from the oven and cut into very thin slices served in a plate reserved in refrigeration.
Add the garlic, the mandarin juice, the white vinegar, the extra virgin olive oil to the blender and liquefy perfectly.
Bake the beets with the vinaigrette and decorate with fresh arugula.

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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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Ratings (2)
Adriana Aracely Sandez Cazares
10/08/2019 10:39:16
Excelentes recetas y muy prácticas y ricas todo lo que comparten es un encanto! Mis saludos para todos los que comparten las recetas y sus colaboradores! Felicidades! 🤗
Franca Arriola
27/12/2018 16:13:35
ES DELICIOSA ESTA RECETA Y ESTA BUENISIMA PARA LOS VEGANOS, DA UN TOQUE DISTINTO A LAS COMIDAS =D

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