in Recipes

Beetroot carpaccio

updated

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Ingredients for 2 servings:

  • 2 beetroots, cooked and peeled
  • 1 handful of pine nuts
  • 2 mushrooms
  • 2 handfuls of arugula
  • some balsamic vinegar
  • 1 dash of olive oil
  • some Parmesan, sliced
  • salt and pepper

Instructions

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

with rocket, pine nuts and Parmesan strips

Cut the cooked beetroot into wafer-thin slices and arrange them on the plate. Finely slice the mushrooms and place them in the center of the plate. Then, loosely scatter a handful of arugula on top. Lightly brown the pine nuts in a dry pan and sprinkle them over the salad. Mix a little balsamic vinegar with a generous splash of olive oil, salt, and pepper, and drizzle over the salad. Grate some Parmesan cheese on top and serve.

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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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