in Recipes

Beetroot Carpaccio

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Ingredients for 4 servings:

  • 4 beetroots, pre-cooked, as large as possible
  • 1 bunch of spring onions, finely chopped into rolls
  • 1 handful of watercress
  • 1 package of smoked trout fillet(s) or smoked eel
  • Olive oil, good, virgin
  • Balsamic vinegar
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Carpaccio of pre-cooked beetroot

Whisk balsamic vinegar with good olive oil to make a creamy vinaigrette. Spread a layer of this vinaigrette on the plates and arrange the very thinly sliced ​​beets on top in a fan shape. Then brush the vinaigrette over the beets with a soft brush. Season with pepper and salt and sprinkle with spring onions and watercress. Finally, arrange the trout fillet in bite-sized pieces on top. Serve with baguette or ciabatta and well-chilled white wine. It works as a small dinner or as an appetizer. It’s easy to prepare.

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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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