Description
It's not really carpaccio - sliced, of course, is different, and flow is also different. But due to the thin slicing of the beets, this salad can be called "carpaccio salad". An unusual sauce of feta and roast garlic very successfully combined with beets! Great salad for a light dinner!
Ingredients
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Beets
1 piece
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Garlic
1 piece
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Feta
50 g
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Yogurt
-
Green olives
5 piece
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Greens
1 Tbsp
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Vegetable oil
3 Tbsp
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Spices
Cooking
Garlic (a whole head) - wrap in foil and send in preheated oven for 20-25 minutes for baking
The cooled baked peel the garlic and mash with a fork
Mix the mashed garlic, feta, chopped olives, oil "Oleyna" and greens.
Weight it turns quite thick - therefore slightly dilute it with yogurt or low-fat yogurt to desired consistency.
Now this sauce is supposed to be. Try - if necessary - add salt and pepper
Beets boil or bake (who he loves). It is better to take the beets, elongated shape. Clean it grated and cut into thin slices
Each slice collapsible "accordion" and spread on a plate.
Pour the sauce and slightly "preputium" freshly ground pepper
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