in Recipes

Beetroot Carpaccio

Spread the love

Ingredients for 4 servings:

  • 500 g beetroot (balls), cooked and peeled
  • 50 g shallot(s), very finely sliced
  • salt and pepper
  • 2 tbsp white wine vinegar
  • 2 tbsp walnut oil
  • 4 tbsp olive oil
  • 1 tsp acacia honey, liquid
  • 1 tsp mustard
  • 50 g Tyrolean bacon, sliced
  • ½ bunch chives
  • 2 tbsp hazelnuts, chopped
  • 40 g Pecorino

Instructions

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

Cut the beetroot into very thin slices and arrange on the plates. Season with salt and pepper. Sprinkle the shallots over the beetroot. Combine the vinegar with the walnut oil, olive oil, honey, and mustard, season with salt and pepper, and drizzle over the beetroot. Cut the bacon into very fine strips and fry without fat until crispy. Finely chop the chives, sprinkle them over the carpaccio with hazelnuts and bacon strips. Finely grate the cheese, arrange them on top, and serve. Tip: Since beetroot stains a lot, I recommend wearing gloves when handling it.

Facebook Comments

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.

Milk semolina with a twist

Fennel salad with oranges