Feijoa and Beetroot Carpaccio with Walnut pasta

one

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Medium dish
    • 0.0.3 328.33kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1 hour

• Recipe difficulty
  

  Medium dish

• Energy value
  

  328.33kcal

• Rating

• Recipe

Feijoa and beetroot carpaccio with peanut butter may become the highlight of the festive table, banquet, romantic dinner in Lent time, when you need to adhere to a special diet. The dish turns out delicious and refined, it attracts with its external the look and the perfect combination of ingredients. Make it easier than it seems.

Let’s get started!

Ingredients

0/6 ingredients

• Beets – 1 piece
• Feijoa – 2 pieces
• Walnuts – nuts 50 g
• Hazelnuts – 50 g
• Corn oil – 50 ml
• Salt to taste

1 ч1 ч 328.33

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Wrap beets in foil with salt and send to bake in preheated oven for 50-60 minutes. The temperature should be 190 degrees. Cool the finished beets, peel and cut into thin slices. We cut the cleared feijoa into thin slices.
2. Hazelnuts and walnuts break through with a blender with corn oil. It should be a thick sauce.
3. Put sauce on a plate, on top of feijoa and beets. Decorate cilantro, acmella, or tarragon.

Keywords:

• tasty snack
• carpaccio
• Lenten menu
• beet