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Beetroot carpaccio with parmesan

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Ingredients for 1 servings:

  • 4 beetroots, pre-cooked
  • 2 lemons
  • some pepper
  • e.g. olive oil
  • Parmesan in a piece
  • some flat-leaf parsley

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Total time approx. 15 minutes

Starter, side dish or for the party buffet

Remove the beetroot from the package, slice it, and place it on a plate. Squeeze the lemons and drizzle the juice over the beetroot; one lemon will be enough, depending on how much juice you have. Drizzle the olive oil over the beetroot. Sprinkle with pepper and let it stand for 3-5 minutes. Meanwhile, coarsely grate the Parmesan cheese and spread it over the carpaccio. Finely chop the parsley and sprinkle it on top.

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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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