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Beetroot Carpaccio Recipe

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This recipe for Beetroot Carpaccio, by , is from VERICAST: BAKE THE WORLD A BETTER PLACE , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Anna Stocka, Poland

Category:
Category:

Ingredients:  
Ingredients:  
4 medium beetroots
Arugula (ca 100g)
Feta cheese (270g)
Pumpkin and sunflower seeds

Sauce:
6 Tbsp oli or olive oil
2 Tbsp sugar
3-4 cloves of garlic
1 lemon juice
Salt & Pepper

Directions:
Directions:
Bake the beets in aluminum foil until they are soft (it takes quite a long time, so you can cut them in half before baking and bake them for 40 minutes at 200 C/400 F). As a substitute you can use boiled beets available in supermarkets.

Chop the garlic, mix with the remaining ingredients of the sauce. Roast the sunflower and pumpkin seeds in a pan.

Cut the beetroots into thin slices, put the rocket on them, crumble the feta cheese into it, sprinkle with pumpkin and sunflower seed and pour over the sauce.

The most delicious salad in the world is ready!

Personal Notes:
Personal Notes:
Note: you may need to adjust some measurements in this recipe as this was loosely translated from Polish to English.

 

 

 

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