Carpaccio of Red Beet with Exotic Pear Salad

Ingredients

• 4 tbsp cashew nuts
• 2 cloves garlic
• 2 red onions
• 2 ripe mangoes
• 2 pears
• 0.5 bunch coriander
• 500 g cooked red beet (vacuum packed)
• 4 tbsp olive oil
• 2 tbsp lemon juice
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Lightly toast the cashew nuts in a hot pan without fat, remove and let cool. Peel and finely chop the garlic. Strip the onions and slice into thin rings. Peel the mangoes, cut the flesh away from the pit, and divide into bite-sized pieces. Peel the pears, quarter them, remove the core, and slice crosswise into thin slices. Wash the coriander, shake dry, and roughly chop the leaves.

2. 2.

   Slice the red beet into thin rounds and arrange them in a tiled pattern on plates or bowls. Mix the mango cubes with the pear slices, garlic, onion, and coriander, then spread over the red beet. For the vinaigrette mix the oil with lemon juice, season with salt and pepper, and drizzle over the salad. Sprinkle with cashew nuts and serve.