in Recipes

Beetroot Carpaccio

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Ingredients for 4 servings:

  • 2 beetroots
  • Caraway seeds
  • salt and pepper
  • 2 cloves garlic
  • 5 tbsp olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

delicious on the cold buffet or as a side dish for barbecue

Cook the beetroot in salted water with a little caraway seeds for about 20 minutes, or until al dente. Peel the beetroot and slice very thinly – preferably using a grater. Arrange in a fan-shaped pattern on a plate, then season with salt and pepper. Mix the olive oil with the garlic press and brush evenly over the beetroot. Let stand for about 2 hours before serving.

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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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