Beet and Radish Carpaccio

5
Average: 5 (1 vote)
(1 vote)
Beet and Radish Carpaccio
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
152
calories
Calories

Healthy, because

Even smarter

Nutritional values

This delicious vegetarian carpaccio is packed with nutrients such as iron, folate and potassium from the beeets and powerful B vitamins from the radish.

This makes a beautiful and nutritious starter before a light fish or chicken dish.

1 serving contains
(Percentage of daily recommendation)
Calorie152 kcal(7 %)
Protein1.01 g(1 %)
Fat13.71 g(12 %)
Carbohydrates7.07 g(5 %)
Sugar added1.44 g(6 %)
Roughage1.73 g(6 %)
Vitamin A20.77 mg(2,596 %)
Vitamin D0 μg(0 %)
Vitamin E3.94 mg(33 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.39 mg(3 %)
Vitamin B₆0.04 mg(3 %)
Folate61.88 μg(21 %)
Pantothenic acid0.1 mg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C5.96 mg(6 %)
Potassium200.58 mg(5 %)
Calcium12.93 mg(1 %)
Magnesium13.64 mg(5 %)
Iron0.62 mg(4 %)
Iodine0.07 μg(0 %)
Zinc0.23 mg(3 %)
Saturated fatty acids1.32 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
1 tablespoon lemon juice
2 tablespoons Cider vinegar
cilantro (ground)
1 teaspoon honey
2 ⅔ cups small Beets (finely sliced or shaved)
3.333 cups Radish (finely sliced or shaved)
4 tablespoons grapeseed oil
1 handful Mache Lettuce (lamb's lettuce)
½ handful Sprout (alfalfa and beetroot)
How healthy are the main ingredients?
Radishgrapeseed oilhoney

Preparation steps

1.
Whisk together the lemon juice, vinegar, coriander and honey with a little salt and ground black pepper, and add the beetroot, coating thoroughly. Cover and leave to marinate for around 30 minutes.
2.
Sprinkle 1 tsp salt over the radish and leave for 10 minutes, then pat dry and arrange on plates.
3.
Mix the oil through the beetroot. Check the seasoning and arrange the beetroot slices on top of the radish. Drizzle the dressing over the top and serve garnished with lamb's lettuce and sprouts.