Beetroot Carpaccio

Beetroot Carpaccio

5.0 4 ratings

Prep. 15min

Total 20min

4 portions

Ingredients

beetroots small, peeled (see tips)
300 g
courgettes cut in pieces (5 cm long)
250 g
fresh mozzarella drained, cut in pieces
250 g
extra virgin olive oil for drizzling
coarse salt flakes or to taste
1 pinch
ground black pepper or to taste
1 pinch
fresh basil leaves torn, for garnishing

Nutrition per 1 portion

Calories 230.4 kcal / 963.9 kJ

Protein 15.8 g

Fat 14.4 g

Carbohydrates 10.5 g

Fiber 2.7 g

Saturated fat 8.3 g

Sodium 455.4 mg

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