Carpaccio of beets and oranges
10 ingredients •
7 steps
• 60 MINUTOS
Cook time
40 min.
Prep time
20 min.
Skill level
Easy
![Carpaccio of beets and oranges](https://s-api.qcart.app/images/comoquiero-uploads/images/recipes/originals/1070.jpg?s=716x600&fit=cover&ext=webp)
Choose your servings
1 - 2
Ingredients
10 ingredients
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- 2 units Beet
- 3/4 units Orange
- 25 grams Feta cheese
- 2 tbsp Mint
- 1 pinch Salt
- 1 pinch Pepper
- 1 tbsp Balsamic vinegar
- 1/2 tbsp Granulated sugar
- 1/2 tsp Dried tarragon
- 2 tbsp Olive oil
Steps
7 steps
- 1Prepare your ingredients: cook the beets;wash, peel and cut orange in seguses;crumble the feta;Wash the mint.
- 2To cook the beets, put them washed and with shell in a pot with salt to taste and cover with cold water.Put the pot over high heat and boil.Once they boiled, lower the fire into half and let cook by 45 to 60 minutes.Once ready to remove from the fire and put in cold water.
- 3Once cold, peel and cut the beets into sheets using a mandolin.
- 4For the vinaigrette, in a bowl mix the aceto, olive oil and sugar.Revolver with a Hastta wire beater that sugar dissolves and add tarragon.Spice with salt and pepper and reserve.
- 5In an extended plate, put the beets and oranges, season with the vinaigrette and sprinkle the quso feta and the mint leaves.
- 6Salpimentary to taste and serve.
- 7Virginia demaria, day by day, 2015. Adapted.
Nutrition facts
Per serving
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Calories | Carbohydrates | Protein | Fat |
---|---|---|---|
161 | 31.6 | 3.2 | 2.9 |
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