Beetroot Carpaccio with Avocado and Pomegranate
Ingredients
- 400 grams candy beetroot
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- Salt to taste
- Pepper to taste
- 1 avocado
- Juice of 1/2 lime
- Chili to taste
- Pomegranate seeds
- Micro-greens
Preparation
Thinly slice 400 grams of candy beetroot using a mandolin or similar tool.
Marinade the beetroot slices in 2 tablespoons red wine vinegar and 2 tablespoons extra virgin olive oil for at least one hour, preferably overnight.
Add salt and pepper to taste to the marinade.
In a separate bowl, smash 1 avocado with the juice of half a lime and chili to taste.
Arrange the marinated beetroot on a plate or serving dish.
Top the beetroot with the avocado mixture.
Sprinkle with pomegranate seeds and micro-greens.
Optional: Substitute pomegranate and micro-greens with feta and mint for variation.
