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Zucchini Carpaccio with Beetroot
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
2 servings
Isabela Nolasco
@isanolasco- Ingredients
- Recipe
- Italian Zucchini1 unit(s)
- Beetroot2 unit(s)
- Salt to taste
- Black Pepper to taste
- Lemon1 unit(s)
- Peel and chop the beets into half moons
- Cook the beets until soft
- Slice the zucchini very thin, add plenty of salt and let it rest for 5 minutes.
- After 5 minutes, wash the zucchini well until all excess salt is removed.
- Assemble a nice plate and season the zucchini and beets with salt, pepper and lemon.
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