Ingredients (2 servings):
- 1 pack efko Red Beetroots 500g
- 50 g rocket
- 2 tbsp pine nuts
- 25 g parmesan
- walnut oil
Preparation:
Put the efko Red Beetroots out oft he pack and place in a sieve to drain.
Cut the red beetroots with a good knife in thin slices and put it fan-shaped on the plate. Wash the rocket and spread it on the red beetroot.
Toast the pine nuts without oil in a coated pan and spread it on the red beetrot. At least plane the parmesan on the delicious carpaccio and sprinkle it with some drops walnut oil.
Enjoy your meal!
