Carpaccio Beet with Roasted Bell Peppers & Chlorophyll Sauce
Ingredients 2 beet 1 yellow bell pepper 1 red bell pepper 1 ½ cup of mixed herbs (parsley, cilantro, basil, mint, time, arugula) 4 tbsp of apple
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Cooking tools:
- Blender
- Fine-mesh sieve
- Oven
- Stove
- Aluminum foil
- Plastic wrap
- Skillet
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
Ingredients
- 2 beet
- 1 yellow bell pepper
- 1 red bell pepper
- 1 ½ cup of mixed herbs (parsley, cilantro, basil, mint, time, arugula)
- 4 tbsp of apple cider vinegar
- Extra virgin olive oil
- Salt to taste
- Sugar
- Balsamic vinegar to taste
- Chili to taste
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