Beetroot Carpaccio with Fried Bacon Prunes
Preparation
25
minutes
Servings
4
persons
Nutrition
322
calories
Ingredients
125 g ready-to-use lambs lettuce500 g precooked skinned beetroot
Freshly ground black pepper
150 g feta
7-8 slices of bacon (125 g) (alternatively: pancetta)
100 g SUNSWEET prunes
50-60 ml lemon juice
Instructions
- Wash the lamb’s lettuce and drain thoroughly. Cut the beetroot into wafer-thin slices, place on 4 large plates and sprinkle with a little pepper. Arrange the lamb’s lettuce around the beetroot. Crumble the feta over the top.
- Cut the bacon into 2 cm wide pieces. Halve the prunes. Fry the bacon in a non-stick pan over a moderate heat without adding any fat until golden brown and slightly crispy. Remove the pan from the heat. Add the prunes, briefly stir fry. Immediately spread the contents of the pan, including the fat, over the beetroot and lamb’s lettuce. Sprinkle with lemon juice and serve immediately.
Tip: ciabatta or wheat bread go well with this.
Additionally, try drizzling Crema di Balsamico balsamic vinegar over the salad as well as, or instead of the lemon juice.Recipe Categories
Sides and Salads, Starters and Appetizers,
