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7 months ago

Suzy's Soulfood

Beetroot carpaccio

Beetroot carpaccio directions 1. Cut the beets into very very thin slices, you can use a good vegetable peeler or a sharp knife for it. Place them in a circle plate. 2. Cut the onions and the cherry tomatos into small circles as well, scatter them on the top of the beets, sprinkle it with olive oil and balsamic vinagar, season it with salt and pepper. 3. At the end use a little spoon to spread the cashew ricotta on top. ingredients 2 bigger precooked beets 1 spring onion Handful of cherry tomatoes Salt, pepper Balsamic vinagar Extra virgin olive oil Cashew ricotta - see the recipe above!

DrCFavoriteRecipeBook-Final-102014
DrCFavoriteRecipeBook-Final-102014
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vegan-food-magazine-issue-1
FileItem-289967-CookbookRevamp
The Taste Magazine - December 2014
25-primal-blueprint-recipe... - Mark's Daily Apple
the 2013 healthy lunchtime challenge - ChooseMyPlate.gov