One thing i love is to reinvent and vary the salads that I place on my table for holidays and shabbat.
I particularly find carpaccio to be beautiful in display and so good. Here is a beet carpaccio that takes minutes to put together and that is so addictive, you’d be able to finish the plate alone!! (guilty!)
1 bag preboiled beets - You’re welcome to boil fresh ones!
1 cup arugula
1/2 cup kalamata olives in oil, sliced
1/4 cup pine nuts
Olive oil
Balsamic glaze (or plain balsamic vinegar)
Himalayan salt
DIRECTIONS:
Slice beets in 1/2-1/4 cm rounds. Place on a flat serving dish. Sprinkle everything else on top and serve immediately.
Ps: you can add whatever you’d like to a carpaccio as long as it complements the flavors. For a dairy buffet, you can add crumbled feta or shaved parmesan.
For full video, click here.
Enjoy,
Guila
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