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Beetroot Carpaccio with Arugula

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Beetroot Carpaccio with Arugula

The perfect beetroot carpaccio with arugula recipe with a picture and simple step-by-step instructions.

  • 1 Pc. Fresh beetroot
  • 100 g Arugula
  • Roasted sunflower seeds
  • Salt and pepper
  • Olive oil and some vinegar
  1. Peel the beetroot (raw) and cut into very thin slices
  1. Mix the olive oil, salt, pepper and a little vinegar to a dressing in a separate bowl and add a pinch of sugar
  1. Spread the dressing evenly over the beetroot and sprinkle with rocket.
  1. Briefly toast the sunflower seeds and sprinkle them on the rocket. Enjoy your meal!
  1. P.s .: you can refine the whole thing with Parmesan cheese. Simply add it grated!
Dinner
European
beetroot carpaccio with arugula

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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