Servings:
4
INGREDIENTS
- - 6 carrots
- - 3 cucumbers
- - 2 pre-cooked beets
- - 3 tablespoons balsamic vinegar Il Nutrimento
- - 80 grams of fresh cheese
- - Half a cup of yogurt white Latterie Friuliane
- - 1 clove of garlic
- - 1 lemon
- - 8 disks of grilled polenta VivaMais
- - 8 mini rice breadsticks Rice & Rice
- - marjoram
- - The oil EVO Il Nutrimento
- - Sea salt Probios
INSTRUCTIONS
- Wash and peel the carrots and cucumbers. Reduce everything to pieces, but without mixing them.
- Prepare an emulsion with oil, salt, balsamic vinegar, lemon and chopped marjoram. Put carrots and beets in different bowls and drizzle with the emulsion.
- In a bowl, mix the cream cheese (or goat cheese if you like a more intense taste), half a jar of plain yogurt and chopped garlic. Join the pieces of cucumber.
- Grill the discs of polenta (about half a centimeter thick) on the non-stick griddle. Now that the ingredients are ready, you just need to compose the plate.
- In a round glass, about 7-8 cm in diameter, put on the bottom a disc of grilled polenta, form the first layer of tartare with beet, levelled with a spoon and place the second disc. Then put on the cucumbers mixed with cheese, and at the end the carrots. Decorate with a sprig of marjoram and a couple of sticks of rice.
