Beet & Tomato Carpaccio with Fior di Latte Mozzarella
15 min
Veggie
30910
For 2 Portions
180 g
beet, cooked
180 g
mozzarella
40 g
arugula
40 g
walnut
1
beefsteak tomato
1
lemon
2 tsp
pumpkin seed oil
1 tbsp
olive oil
salt
pepper
1. All set?
2. Cut the beet into thin slices.
3. Wash the tomatoes and cut into thin slices.