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Beetroot carpaccio with chard in mustard dressing

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Ingredients for 2 servings:

  • 2 beetroots, large, cooked
  • 1 handful of chard (baby chard)
  • 2 tbsp parsley or chives, chopped
  • 2 tbsp sunflower seeds, preferably roasted
  • 2 tbsp vinegar
  • 1 tsp mustard
  • 1 tbsp oil
  • salt and pepper
  • Sweetener or sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Thinly slice the beetroot and arrange it fan-shaped on the plates. Wash the chard and add it to the carpaccio. Mix the dressing and season to taste. Marinate the carpaccio with the dressing and sprinkle with the herbs and sunflower seeds. Serve fresh.

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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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