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.