BEETROOT CARPACCIO

BEETROOT CARPACCIO

Ingredients:

Serves 3

  • 2 medium beetroots (different colors)

  • 1/8t lemon zest

  • 2-3T lemon juice

  • 1/8 cup dill minced

  • 1/4 red onion minced

  • 1/4t Himalayan salt

  • 1-2T olive oil

  • 1T capers drained

Procedure:

  1. Boil the beetroots for 20 mins till still a little crunchy, drain. Run under cold water, peel and cut into thin slices with a mandolin.

  2. In a bowl: add olive oil, lemon juice & zest, salt, onions and dill. Whisk till fully amalgamated(combined).

  3. Arrange beetroot slices on a serving plate, spoon the dressing to cover the slices. Cover with cling film and chill for at least 2 hours before serving.

Variation: Can be served over arugula leaves and a dollop of cashew herb cheese. Use rainbow carrots in place of beets.

Delicious Recipe provided by:

Sunita Vira

https://www.rawfoodcentre.com

Founder & CEO of the Raw Food Center, Chicago & Singapore

Retreat Leader, Raw Food Chef & Nutrition Coach

Published Author of Raw for LIFE

RecipesChristi SinclairComment