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Beetroot carpaccio with parmesan

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Ingredients for 3 servings:

  • 3 beetroots, approx. 200 g each
  • Salt
  • 1 bag of dressing (salad topping *spring herbs*)
  • 1 tbsp olive oil
  • ½ tsp sugar
  • 4 spring onions
  • 50 g Parmesan

Instructions

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

Cook the beets, skin on, in salted water for about 30-40 minutes until tender. Drain, rinse, and cool in cold water. Peel the skins in cold water, wearing gloves if possible, as the beets will stain heavily. Cut into thin slices using a cucumber slicer. Mix the dressing with oil, water, and sugar. Wash and trim the spring onions, and slice them into thin rings. Mix half of the rings into the vinaigrette. Drizzle the beets with the dressing, grate the Parmesan cheese over them. Sprinkle with the remaining onions, and enjoy.

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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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