Beet Carpaccio with Grapes and Walnuts
Beet Carpaccio with Grapes and Walnuts
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  • 2 red beets, unpeeled
  • 60 ml (¼ cup) chopped arugula
  • 15 ml (1 tbsp) chopped fresh chives
  • 10 ml (2 tsp) chopped fresh dill
  • 250 ml (1 cup) seedless red grapes, halved
  • Lemon juice, to taste
  • Olive oil, to taste
  • 60 ml (¼ cup) red walnuts (or not), toasted and crushed
  • Salt and pepper
  • Preparation
  • Place the beets in a saucepan and cover with cold water. Bring to a boil and simmer gently for about 1 hour or until the beets are tender. Drain and place in cold water until completely cooled. Peel and thinly slice with a mandolin. Set aside.
  • In a bowl, combine the arugula, chives and dill. Set aside.
  • Line 4 plates with the sliced beets. Garnish with the grapes. Drizzle with the lemon juice and olive oil. Top with the herb mixture and the nuts. Season with salt and pepper.
  • Description
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