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Smokey's fennel and beetroot carpaccio

updated

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Ingredients for 2 servings:

  • 2 small fennel
  • 2 small beetroots, steamed
  • 2 tbsp pistachios, unsalted, chopped
  • 1 handful of basil, roughly chopped
  • 2 tbsp olive oil
  • 2 tbsp pesto verde
  • 2 tbsp broth
  • 1 small chili pepper(s), finely chopped
  • Pepper, from the mill
  • Salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

SiS-compatible, quickly made

Slice the fennel into thin slices (best done with a mandoline or vegetable slicer). Slice the beetroot thinly as well. For the dressing, mix all ingredients well. Arrange the fennel and beetroot alternately in a circle on two plates, drizzle with the dressing, and scatter the pistachios and basil on top. Tip: To save time, you can buy pre-steamed beetroot in a vacuum-sealed package, but please don’t use jars or cans, as this won’t taste good.

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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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