Ingredients:
· 1 kale
· 2 raw beetroots (grated)
· 10 cherry tomato
· Pomegranate seeds for garnish
· Walnuts for garnish
· 150g. goat cheese
· 2 cups grated carrots
· 4 tbsps. olive oil
· A pinch of salt
· 4 tbsp. balsamic vinegar
· 300g. U.S. Beef ribeye steak
Preparation:
Dip the kale in boiling water for a few seconds and place on the plate.
Grill U.S. beef ribeye steak on the grill for 6 minutes.
Add grated beetroot, grated carrots, cherry tomatoes, and goat cheese balls. Cut the meat into slices and add to the vegetable plate. Garnish with walnuts and pomegranates seeds. Drizzle olive oil, salt, and balsamic vinegar on top.