Beetroot Carpaccio

by prash


For 2:

  • 2 beets
  • 1 leek white part only
  • Salt and Pepper To Taste
  • 1 lemon
  • 2 walnuts
  • Pomegranate arils
  • Olive oil to taste
  • A handful of parsley

 Cooking Method

Wash the beets well together with the peel and boil them in salted water until they are ready. Once cooled, peel and cut into thin slices. Then put them on a serving dish. Season with salt and pepper, add sliced leek, walnuts, pomegranate arils, and marinate with oil and lemon juice.

Serve sprinkled with parsley


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