Beetroot carpaccio

Preparation time 120 minutes
Difficulty (1–5) 2
Calorie 198 kcal
Number of portions 1 portion
Ingredients
Beetroot
1 piece
Egg
1 piece
Arugula
Olive oil
Salt
Pepper
Preparation process

Cook the beetroot for about 2 hours. After cooling, peel and cut into 0.5cm slices. Fry on a lightly oiled pan. Add salt and pepper. Garnish with arugula, boiled egg and vegetables to taste.

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