Discover the recipe for beetroot carpaccio with grapefruit, easy to make. Delicious and original, this vegetarian recipe will delight your taste buds.
Slice the beets thinly using a mandoline and arrange them on a large platter.
Cut the grapefruits starting by removing the skin. Slice them into thin pieces and arrange them on top of the beets.
Do the same for the red onion.
Prepare the pesto. Remove the leaves from the mint and chop them very finely. Cut the garlic in half and remove the germ. Chop it very finely. Crush the walnut halves. Mix everything together and then pour in olive oil until covered. Add salt and pepper.
Pour the pesto over the beets and grapefruit.
Peel the pomegranate and add the seeds on top.
To finish, top with a few fresh mint leaves.
0 servings
6
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