Catler FP 8010 User Manual

Page 50

R15

BEETROOT CARPACCIO WITH ORANGE
AND AVOCADO

INGREDIENTS

Serves 2-4 people

4-5 beetroots, peeled

cup red wine vinegar

cup olive oil

1 orange, peeled, segmented
1 avocado, peeled, sliced

cup Chervil, washed

1 tablespoon thyme
1 pomegranate, seeds only, optional
Marinated fetta, to serve, optional

METHOD

1. Assemble food processor using the

adjustable slicing disc

2. Slice beetroots thinly and place in a

single layer onto a tray lined with baking
paper. Pour red wine vinegar and oil
evenly over the sliced beetroots, cover
and set aside for 20 minutes.

3. Assemble the salad layer slices of

beetroot, orange segments, avocado,
chervil and thyme. Top with left
pomegranate, fetta and drizzle with left
over marinate.

COLESLAW

Makes 4-6 serves

INGREDIENTS
300g white cabbage, cut in wedges
300g purple cabbage, cut in wedges
2 carrots, peeled
1 Spanish onion, peeled and quartered
1 red capsicum, quartered
1 green capsicum, quartered
2 sticks celery
2 Granny Smith apples, quartered

DRESSING:

INGREDIENTS
1 cup mayonnaise

cup light sour cream

1 tablespoon seeded mustard

METHOD

1. Assemble the food processor using the

coarse shredding disc.

2. Shred cabbages, carrots, onion and

capsicum, then transfer to a large serving
bowl.

3. Reassemble the food processor using

the adjustable slicing disc and slice the
celery and apples. Toss with shredded
ingredients.

4. For the dressing: combine mayonnaise,

sour cream and mustard.

5. Fold dressing through tossed ingredients

and serve chilled.

RECIPES