Beetroot Carpaccio with Strawberries (Vegan, Gluten, Grain, Oil Free & Low Carb)
This is an delicous and easy dish that can be served as a starter or side dish
Servings 2
Ingredients
- 2 Beetroots
- 4 Strawberries quartered
- 6 Cherry tomatoes (I used different colors and sizes) cut into half or quarters
- 6-8 Almonds dry roasted and roughly chopped
- Micro greens, to top
- Thick balsamic vinegar, to top
Instructions
- Bring water to a boil in a pot.
- Reduce the heat and add the beets. Cook until soft, about 35-45 minutes.
- Drain the beets and peel them after they have cooled a little. Slice them using a mandolin into thin slices.
- Preaheat a pan over medium/high heat. Add the almonds and dry roast for 2-3 minutes, until warm and a little browned.
- Meanwhile slice the tomatoes and strawberries.
- Divide the beet slices between two plates.
- When the almonds chop them roughly.
- Add strawberries, tomatoes, roughly chopped almonds on top of the beets.
- Top with micro greens and thick balsamic vinegar.