Salad

Beetroot Carpaccio with Feta and Walnuts

Name: Beetroot Carpaccio with Feta and Walnuts
Total time: 20 min
Yield: 2
Ingredients: 1 Stk Beetroot; 50 g Feta sheep cheese; 25 g Walnuts; 0.75 tbsp Olive oil; 0.5 EL Balsamic vinegar; 0.5 tbsp Honey; 25 g Arugula

Prep time

20 min

Portions

Difficulty

Easy

248

kcal

Nutrition · Per portion

Carbs

14.4 g

Protein

6.9 g

Fat

19.2 g

Estimates calculated automatically from the ingredients — not a nutrition declaration.

Rote Bete Carpaccio mit Feta und Walnüssen

KI-generiert

Ingredients

For 2 portions

Beetroot
1 Stk
Feta sheep cheeseOr: shepherd's cheese, vegan feta
50 g
Walnuts
25 g
Olive oil
¾ tbsp
Balsamic vinegar
½ EL
Honey
½ tbsp
Arugula
25 g

Method

Step by step

1
Cook beetroot or thinly slice from the package.
2
Arrange fan-like on plates.
3
Crumble feta, coarsely chop walnuts and sprinkle on top.
4
Drizzle with dressing of oil, balsamic and honey, garnish with arugula.

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Salad

Beetroot Carpaccio with Feta and Walnuts

For 2 portions

Step by step

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