Roasted beetroot carpaccio on chickpea puree, arugula, basil pesto and panini /vegan
Carpaccio z pieczonego buraka na puree z ciecierzycy, rucolą, pesto bazyliowym i panini /vegan
PLN 41≈ €9.29
Massimiliano Ferre · Poznań
Beetroot carpaccio served with chickpea purée, arugula, basil pesto, and panini.
Nutrition
≈ 300 kcalper portion of about 250 g
- Protein10%
- Fat45%
- Carbohydrates45%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Thinly sliced roasted beets served over a smooth chickpea puree, topped with fresh arugula and basil pesto.
- Cuisine
- Polish
Typical ingredients
- beetroot
- chickpeas
- arugula
- basil pesto
- olive oil
General information about this dish, not provided by the venue.
Did you like this dish?