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E. Clark
Beet carpaccio with pistachio pesto
Appetizer for Christmas: carpaccio of different colors beet with pistachios, salad, salt, parsley and garlic.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Put the red and yellow beets and Chioggia beets in the baking dish.
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Cover with aluminum foil and pop the beets in the middle of the oven for 1 hour.
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Allow to cool and peel. Keep the beet varieties separate and cut them into wafer-thin slices with the mandolin or food processor.
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Cut the rest of the raw Chioggiabiet into wafer-thin slices and then into strips of 3 mm (julienne).
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Roast the nuts for 5 minutes in a frying pan without butter or oil on low heat. Clean the lemon, grate the yellow skin and squeeze out the fruit.
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Grind the grater, 1 tbsp juice (per 4 persons), the nuts, garlic, parsley and oil in the food processor into a coarse pesto. Add pepper and possibly salt.
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Divide the beetments into the plates in circles and sprinkle with the vinegar.
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Put some salad in the middle. Divide the pesto over the beets and sprinkle with the beet julienne and some sea salt crystals.
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Nutrition
255Calories
Sodium12% DV280mg
Fat35% DV23g
Protein6% DV3g
Carbs3% DV8g
Fiber12% DV3g
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