Nutty Beet Carpaccio with Mozzarella

Nutty Beet Carpaccio with Mozzarella

Ingredients:

• Beetroot, 1 medium (you can buy it pre-cooked) 

• Cilantro, 1/2 handful OR arugula 

• Balsamic vinegar, 1-2 tablespoons 

• Olive oil OR hazelnut oil, 1 tablespoon 

• Hazelnuts, 1 tablespoon, chopped 

• (Lactose-free) mozzarella OR vegan mozzarella, 125 g 

• Wholegrain or gluten-free bread, 2 slices

Instructions:

Scrub the beetroot (don’t peel), bake at 170°C for 30-45 minutes. Let it cool. Peel and slice it thinly, like carpaccio, alternating with mozzarella slices. Drizzle with oil and vinegar. Sprinkle with cilantro and chopped hazelnuts.