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Beetroot and Mozzarella Carpaccio

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Beetroot and Mozzarella Carpaccio

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

  • 300 g Beetroot pre-cooked
  • 125 g 1 Mozzarella
  • 2 tbsp Balsamic Bianco Vinaigrette
  • 2 tbsp Olive oil
  • 6 big pinches Coarse sea salt from the mill
  • 6 big pinches Colorful pepper from the mill
  • 2 piece Basil tips
  1. Cut the beetroot into slices. Drain the mozzarella, halve and cut into slices. Alternate beetroot slices with mozzarella slices on 2 plates and drizzle with Balsamico Bianco Vinaigrette (1 tablespoon each) and olive oil (1 tablespoon each). Finally, season with coarse sea salt from the mill (3 big pinches each) and colorful pepper from the mill (3 big pinches each) and serve with a basil tip each.
Dinner
European
beetroot and mozzarella carpaccio

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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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