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Rote Bete Carpaccio mit Feta und Pistazien
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 People
Calories 335

Ingredients

  • 4 Beet  cooked
  • 50 g Feta
  • 1 Lemon  untreated, organic
  • 2 TBSP  Pistachio oil (alternatively olive oil)
  • 10 g Pistachios chopped
  • 2 TL Za'atar
  • Salt, pepper

Zubereitung

  • Cut the cooked beetroot into thin slices and lay out on a large serving plate (or several small plates).
  • Wash the lemon thoroughly and grate the zest. Sprinkle the lemon zest over the beetroot.
  • Cut open the lemon and squeeze some juice (a few drops) over the beetroot.
  • Crumble feta onto beetroot, top with chopped pistachios and sprinkle with za'atar.
  • Pour the oil over the carpaccio and season to taste with salt and pepper.

Notes

Recipe contains affiliate links. 

Nährwerte

Calories: 335kcal | Carbohydrates: 73g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 777mg | Potassium: 569mg | Fiber: 5g | Sugar: 48g | Vitamin A: 298IU | Vitamin C: 24mg | Calcium: 128mg | Iron: 3mg