Light carpaccio of beef and beetroot
Thin slices of beef with sweet beetroot and a fresh dressing, protein-rich for Phase 2.
An elegant light carpaccio of beef and beetroot that arrives at the table like a little restaurant dish. Thin slices of lean beef meet sweet cooked beetroot, finished with a fresh mustard dressing, rocket and shaved Parmesan. Light in fat, but rich in flavour and colour.
For Phase 2, this carpaccio offers a nice balance. The beef delivers quality protein that supports your muscles and keeps hunger at bay for long, whilst the beetroot adds a modest amount of carbohydrates and natural sweetness. So this dish remains a satisfying choice that sits perfectly within a protein-rich diet.
Lovely with a few thin slices of roasted wholemeal bread or a handful of capers for a salty touch. A final grind of fresh pepper rounds off the plate stylishly.
Zo maak je het
- Arrange the carpaccio slices on two plates.
- Slice the beetroot thinly and arrange between the carpaccio.
- Whisk the balsamic vinegar, olive oil and mustard together to make a dressing.
- Drizzle the dressing over the carpaccio and beetroot.
- Top with the rocket and Parmesan.
- Grind some fresh pepper over and serve chilled.
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