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Beetroot carpaccio with artichokes and Parmesan

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Ingredients for 2 servings:

  • 1 beetroot, pre-cooked
  • 2 artichoke bottoms, canned
  • Parmesan, sliced
  • some raspberry vinegar
  • salt and pepper
  • some balsamic cream
  • 1 tbsp walnut oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

easy and fast

Drain the artichokes in a sieve. Cut the beets into wafer-thin slices and arrange them nicely on a platter. Drizzle with a little raspberry vinegar and season with salt and pepper. Cut the artichokes into strips and arrange them on top of the beets. Drizzle everything with a few drops of balsamic vinegar and finally with the walnut oil. Grate Parmesan cheese over the top, if desired.

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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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