Beet Carpaccio with Light Swiss Cheese

Photo: Nimrod Saunders
Styling: Noa Kenrik
Yield: 3 servings
Prep Time: 10 minutes
Level: Easy

Ingredients:

  • 2 beets, peeled and cooked for 10 minutes and sliced thinly
  • 3 tablespoons thyme leaves
  • 3 tablespoons ground roasted almonds
  • ½ teaspoon coarse salt
  • 4 slices Tnuva Light Swiss Cheese, cut into small pieces
  • 2 tablespoons olive oil
  • 1 tablespoon reduced Balsamic vinegar
  • 3 tablespoons mint leaves

Instructions

  1. Place the beet slices on a large, flat serving dish.
  2. Sprinkle the Balsamic vinegar, olive oil, salt and herbs all over the beet slices.
  3. Place the cheese pieces and ground almonds on top.

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