Paper-thin, raw and briefly marinated – this keeps the folate in the beet.
Time: 25 min, 15 min activeMakes: 2 servingsNo Thermomix needed: standard kitchen equipment
Why this recipe is good for you
- Beet is one of the richest vegetable sources of folate: 100 grams raw provide around 110 micrograms, about a third of your daily requirement. Cooking destroys up to 50 percent of the folate and 30 to 50 percent of the vitamin C. Read more
- Folate is needed for cell division and blood formation, and in Germany intake is often below the recommendation. Read more
If you are prone to calcium oxalate kidney stones, eat raw beet only in moderation.
Ingredients
Carpaccio
- 2 medium raw beets (beetroot), approx. 300 g
- 60 g feta
- 1 handful of rocket (arugula)
- 1 tbsp walnuts
Marinade
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Pepper, a little salt
Equipment you need
- Mandoline (vegetable slicer)
- Disposable gloves
- Flat plates
- Screw-top jar
Method
- Slice the beet: Put on gloves, peel the beets and slice them into paper-thin rounds.
- Shake the dressing: Shake the olive oil, lemon juice, honey, pepper and a little salt together in the screw-top jar.
- Fan the slices: Arrange the slices in a fan on the plates and drizzle the dressing over them.
- Let it sit: Let the carpaccio sit for ten minutes, which makes the beet more tender. (10 minutes)
- Add feta and rocket: Crumble the feta over the top and scatter with rocket and chopped walnuts.
