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Beetroot Carpaccio

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Ingredients for 4 servings:

  • 200 g beetroot, pre-cooked
  • 1 apple
  • 4 tbsp apple juice
  • 1 tbsp oil (walnut
  • 1 tbsp lemon juice
  • salt and pepper
  • turmeric
  • 50 g lamb’s lettuce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the beetroot and cut into wafer-thin slices. Peel, core, and dice the apple. Mix with apple juice, walnut oil, and lemon juice. Season with salt, pepper, and turmeric. Arrange the beetroot on a plate in a shingle-like pattern. Top with the lamb’s lettuce. Pour the apple sauce over the beetroot.

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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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Beetroot Carpaccio