John Myers
Beetroot Carpaccio with Rocket Straw
The perfect beetroot carpaccio with rocket straw recipe with a picture and simple step-by-step instructions.
- 6 Pc. Fresh beetroot
- 1 packet Pine nuts
- 2 packet Arugula
- 1 Pc. Parmesan
- 1 packet Vegetable fat
- Walnut oil
- Pepper
- The beetroot is wrapped in aluminum foil and cooked in the oven for about 70 minutes at 180 degrees. Then you peel off the skin, cut off the stump and stem and let them cool down.
- Then you cut them into thin slices. The pine nuts are roasted light brown in the pan without fat. Then you let them cool down too. The fat is now made very hot. Remove the stems from the rocket, wash and dry well. Place the beetroot on a plate, sprinkle with pepper, add balsamic vinegar and oil to taste. Now sprinkle the pine nuts over it. Slice the Parmesan and pour over it. Put a handful of rocket in the fat, fry in the fat for about 10 to 15 seconds, drain on kitchen paper and place on the beetroot.
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