Name: Beet Carpaccio with Grapes and Walnuts
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 serving(s)
Ingredients: 2 red beets, unpeeled; 60 ml (¼ cup) chopped arugula; 15 ml (1 tbsp) chopped fresh chives; 10 ml (2 tsp) chopped fresh dill; 250 ml (1 cup) seedless red grapes, halved; Lemon juice, to taste; Olive oil, to taste; 60 ml (¼ cup) red walnuts (or not), toasted and crushed; Salt and pepper

2 red beets, unpeeled

60 ml (¼ cup) chopped arugula

15 ml (1 tbsp) chopped fresh chives

10 ml (2 tsp) chopped fresh dill

250 ml (1 cup) seedless red grapes, halved

Lemon juice, to taste

Olive oil, to taste

60 ml (¼ cup) red walnuts (or not), toasted and crushed

Salt and pepper

Beet Carpaccio with Grapes and Walnuts

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Ingredients

Preparation

Note from Ricardo

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