Carpaccio with arugula

one

• Time for preparing

  Contents

  • • 0.0.1 4 h
    • 0.0.2 Medium dish
    • 0.0.3 102.38kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  4 h

• Recipe difficulty
  

  Medium dish

• Energy value
  

  102.38kcal

• Rating

• Recipe

In the midst of the season of all kinds of greenery I suggest seize the moment and cook at home a delicious carpaccio with arugula! Such a snack can be made for a snack for everyone losing weight, and also to those who adhere to proper or dietary nutrition! The dish turns out incredibly tasty, light and colorful!

Let’s get started!

Ingredients

0/11 ingredients

• Beets – 1-2 Pieces
• Arugula – To taste
• Chives – To taste
• Tofu – 100 grams
• Salt – To taste
• Olive oil – 2 Tbsp. tablespoons (1 tablespoon – for tofu cream; 1 tbsp – for sauce)
• Balsamic vinegar – 1/2 tbsp. spoons
• Jerusalem artichoke syrup – 1/2 teaspoon
• Lemon juice – 1 Tbsp. spoon
• Sunflower seeds – To taste
• Nutritional Yeast – 1 Tbsp. spoon

4 ч4 ч 102.38

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Boil beets in boiling water, cut into thin plates.
2. Mix balsamic vinegar, lemon juice, salt, syrup Jerusalem artichoke and olive oil.
3. Pickle beets in a dressing for at least two hours. Better left on all night long.
4. Grind tofu in a blender with yeast, salt and olive oil. Add water to get a creamy consistency.
5. Put the beetroot plates on the plate, spread on top arugula and tofu cream. Sprinkle with chopped onions and fried sunflower seeds.

Keywords:

• diet menu
• pp dish
• PP salad
• proper nutrition
• salads
• fresh salad