http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com 
http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com This is clearly not something everyone will enjoy, but beetroot is so healthy and should be part of your diet. Thinly sliced kitchen-ready beets lay the foundation for this simple and tasty recipe. It is low in calories, fat and features one of my favorite root vegetables in a beautiful way. Soft-ripened Brie can be replaced with Feta or goat cheese.
- 2 Beetroot, trimmed and thinly sliced on a mandoline
- 1/3 Lemon, juiced
- Sea salt
- Freshly ground black pepper
- White Balsamic vinegar
- 1-2 tbsp Walnut oil
- 2 Apricots, stoned and diced
- 50 g Brie
- Rucola
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- Using a mandoline, slice the beetroot into a bowl. Add the lemon juice, a little salt and pepper, a large tablespoon of walnut oil and the balsamic vinegar, and mix.
- Cut the apricots in half, remove the pits and dice. Cut the Brie into cubes.
- Arrange the thinly sliced beetroot onto two serving plates. Scatter the diced apricot, Brie cubes and rucola over.
http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com 
http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com
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