John Myers
Beetroot Carpaccio with Mushrooms
The perfect beetroot carpaccio with mushrooms recipe with a picture and simple step-by-step instructions.
- 3 Pc. Beetroot tubers
- 40 g Pine nuts
- 3 Pc. Big mushrooms
- 2 bunch Arugula
- 50 g Freshly grated Parmesan
- 3 tbsp Bianco balsamic vinegar
- 4 tbsp Olive oil
- Salt
- Pepper
- Wash beetroot under running water, clean and put in a saucepan. Cover with water, bring to the boil and cook covered for 40 to 45 minutes. Drain, quench, let cool down a little. Cut the peel and the tubers into wafer-thin slices, best slicing. Arrange on a plate like roof tiles.
- Toast the pine nuts in a pan without fat. Clean the mushrooms and also cut or slice them into wafer-thin slices. Arrange on the beetroot. Clean the rocket and spread it on the mushrooms.
- Slice the Parmesan into chips. Mix vinegar and oil and season with salt and pepper. Drizzle over the carpaccio ingredients. Sprinkle with the cheese shavings and pine nuts.
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