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Beetroot carpaccio with mozzarella and basil

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Ingredients for 4 servings:

  • 2 balls of beetroot, cooked
  • 2 balls of buffalo mozzarella
  • Mustard, sweet
  • some basil leaves
  • 2 tbsp olive oil
  • some balsamic vinegar
  • salt and pepper

Instructions

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

simple and refreshing

Thinly slice the cooked beetroot and drained mozzarella and stack them on a plate. Top each with a dollop of sweet mustard. Season the slices with salt and pepper and drizzle with a little olive oil and balsamic vinegar. Finally, top with a basil leaf 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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