Beet carpaccio with avocado, fresh basil, and spinach



Avocado 75 g – a half
Fresh basil 5 g – a handful
Beet 100 g – 1 medium piece
Xylitol 5 g – 1 tsp
Mustard 10 g – 1 tsp
Apple cider vinegar 10 g – 1 tbsp
Olive oil 10 g – 1 tbsp
Sunflower seeds, seeds 10 g – 1 tbsp
Fresh spinach 25 g – 1 handful


Wash the beetroot, wrap it with aluminum foil and bake it at 160 degrees for about 50 minutes, checking with a fork whether the beetroot is soft.

Cut the cooled beetroot into thin slices.

Dice the avocado.

Make a sauce with the oil, vinegar, xylitol, and mustard.

Arrange the spinach leaves on a plate, diced avocado on them, pour the sauce over them, arrange the beet slices around them.

Sprinkle everything with sunflower seeds and chopped basil.

Type of meal:


Preparation time:

70 min



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