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Beetroot Carpaccio

Homepage Recipes Beetroot Carpaccio

Beetroot Carpaccio

Preparation steps

Cheese and Beetroot Cubes, Mixed with Arugula and Olive Oil
Top with pan-roasted sunflower seeds, season with salt and pepper.
Feeding with Corn Waffles (can be replaced with rice waffles or bread of similar caloric value).
Uwaga! Liczba porcji powstałych z przepisu: 2. Pozostałe porcje możesz użyć w kolejnych dniach, dzięki czemu nie musisz gotować codziennie .
Tags:
Preparation time
Minutes
Number of portions
2
Degree of flatness
1 / 5
Allergens
Lactose, Milk
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 1 × Package (500 g)
Weight 500 g
Cooked beets
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Number of servings 1 × Package (180 g)
Weight 180 g
Feta cheese
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Number of servings 1 × Package (80 g)
Weight 80 g
Rucola
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Number of servings 8 × Piece (5 g)
Weight 40 g
Corn wafers
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Number of servings 2 × Tablespoon (10 g)
Weight 20 g
olive oil
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Number of servings 2 × Tablespoon (10 g)
Weight 20 g
Sunflower seeds (shelled)
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Number of servings 1 × Gram (1 g)
Weight 1 g
Salt, white
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Number of servings 1 × Gram (1 g)
Weight 1 g
Black pepper

Nutritional composition for only 1 (one) portion of the recipe

Proteins 20%
25.74g / 80.61 g
Fats 30%
29.51g / 53.74 g
Carbohydrates 50%
46.39g / 89.57 g
Kcal
554.03Kcal / 1612.27 Kcal

Nutritional composition for all portions of the recipe

Proteins 20%
51.47g / 80.61 g
Fats 30%
59.01g / 53.74 g
Carbohydrates 50%
92.77g / 89.57 g
Kcal
1108.05Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.