5 min. beetroot carpaccio with basil pesto
Author: nutsandblueberries
Recipe type: salad
Prep time:
Total time:
Serves: 2
- 2 medium beetroot, cooked
- 30g pine nuts
- 100g feta cheese
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- salt and pepper
- For the basil pesto
- 60g basil leaves
- 100g pine nuts
- 120 ml olive oil
- salt
- Preparation
- Mix all ingredients for the pesto
- Cut the beetroot in small slices
- Arrange beetroot slices in a plate
- Mix olive oil, apple cider vinegar for a dressing
- Sprinkle dressing over the beetroot
- Top with feta cheese and basil pesto
- Serve with fresh baked bread or baguette!
Recipe by nutsandblueberries at https://nutsandblueberries.de/beetroot-carpaccio-with-basil-pesto-and-the-story-of-our-cute-little-cat-karlo/
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