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Beetroot Carpaccio Under Salad Bouquet

By Kozee
Contributed by Stephane Berdugo
Preparation time: 10 minutes Active time: 10 minutes
Nutrition per serving    (USDA % daily values)
CAL
28
FAT
1%
CHOL
0%
SOD
5%
Uploaded by: Kozee

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Ingredients for 8 servings

400 g cooked beetroot

200 g Mixed salad

20 g mustard

Olive oil

Vinegar

Salt pepper

Sugar

Preparation

1.

Cut the cooked beetroots into thin slices and spread them in a circle on a flat plate.

2.

Season the beetroots with salt, pepper and olive oil. In a tall container, put the mustard , 1 measure of vinegar and 3 meausres of olive oil.

3.

Give a pinch of salt , pepper, sugar and mix.

4.

Place a small bouquet of salad with the marinated dressing on the beetroots.

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