Beetroot and orange carpaccio is a light, refreshing snack rich in vitamins and carotene. Having tried to combine familiar vegetables and fruits in an unusual way, you will not remain indifferent.
It is necessary
-
- beets - 3 pieces;
- oranges - 2 pieces;
- parsley - 30 grams;
- cumin seeds - 1 tablespoon;
- olive oil - 3 tablespoons;
- salt
- pepper to taste.
Instructions
Step 1
Place the cumin seeds in a non-stick skillet and lightly sauté over low heat, stirring constantly. Add olive oil and continue to fry for 5-7 minutes. Instead of burning on gas, you can place the cumin seeds and olive oil in a cup and microwave for a few minutes.
Step 2
Peel the oranges, carefully remove all white fibers, cut into small slices and remove the film from them. During cleaning, let the juice drain into a separate cup.
Step 3
Rinse the beets thoroughly under running cold water, place in a large saucepan, cover with water, put on medium heat and boil until tender for 1, 5-2 hours. Remove from heat. Cool, peel and cut into thin slices.
Step 4
Take 4 serving bowls and decorate each with beets, alternating with oranges.
Step 5
In warmed caraway seeds with olive oil, add 2 tablespoons of orange juice, salt and pepper. Mix thoroughly and pour the resulting sauce over the beets and oranges. Garnish with finely chopped fresh parsley.
Step 6
Beetroot and orange carpaccio is a great start to dinner instead of salad. In addition, this dish can be served with a slice of black bread toast, lightly grated with garlic.
