Yellow Beets Carpaccio With Haskap Dressing
This recipe is a creation by Isabelle Huot for Kilo Solution Magazine, a 100% free online publication for your enjoyment and your health!
Nutritional value: 328 calories, 25 g lipids, 14 g carbohydrates, 5 g fibers, 18 g protein
Preparation: 20 minutes
Cooking: None
Servings: 4
Ingredients
For the dressing
- 45 ml (3 tablespoons) of olive oil
- 30 ml (2 tablespoons) maple vinegar
- 30 ml (2 tbsp) Camerises Mistouk haskap spread
- Salt and pepper
For the carpaccio
- 4 cooked yellow beetroot, thinly sliced
- 12 cooked asparagus
- 125 ml (1/2 cup) fresh raspberries
- 100 g of goat cheese 20% m.g., crumbled
- 250 ml (1 cup) pumpkin seeds
Preparation
- In a bowl, whisk all the ingredients for the dressing. Season and reserve.
- At the bottom of the plates, nicely lay the beet slices then the asparagus, raspberries, cheese and pumpkin seeds
- Drizzle with dressing and enjoy.
Featured Ingredient
Sugar-free haskap berry boreal spread by Camerises Mistouk certified Aliments préparés au Québec.