Beetroot Carpaccio
A simple, flavourful recipe from Feasting While Fasting-one of our signature programs. Rich in betalains—the natural red pigments in beetroot with antioxidant and anti-inflammatory benefits. Ideal as a starter or light snack.
Ready in 5 minutes (after boiling the beetroots) / 1 serving
Ingredients
200 grams raw beetroot or pre-cooked vacuum packed
25 grams of pistachios
20 grams of arugula salad
1 tbsp olive oil
1 tbsp balsamic vinegar
salt & black pepper
Tips
Make several servings and enjoy as a starter to any meal.
Preparation
Boil the beets in their skins in salted water until soft, rinse in cold water and leave to cool before peeling.
Thinly slice the beets with a knife, cheese slicer or mandolin and spread them out on the plate.
Toast the pistachios in a dry frying pan over medium heat. Chop them roughly.
Place the arugula on the beets and drizzle with the olive oil and balsamic vinegar and season with salt and pepper. Sprinkle with the nuts.
For more support, guidance and tools, you can also explore our services, including our Feasting while Fasting Program and Nourish to Flourish Course.
