Feijoa and Beet Carpaccio with Nut Paste

Ingredients

• Beetroot 1 piece
• Feijoa 2 pieces
• Walnuts 0 oz
• Hazelnut 0 oz
• Cotton Oil 0 fl oz
• Salt to taste

Step-by-Step Guide

Step 1

Roast the beetroot in foil with salt for 50-60 minutes in an oven preheated to 375°F. Then cool, peel, and slice thinly; do the same with the peeled feijoa.

Step 2

Blend the walnuts and hazelnuts with corn oil until you achieve a thick sauce.

Step 3

On a plate, place the walnut sauce, and on top of it, add the beetroot and feijoa, peeled and sliced thinly. This carpaccio pairs well with spicy toothache plant, but tarragon or cilantro would also be a great choice.