in Recipes

Beetroot carpaccio with rocket

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Ingredients for 2 servings:

  • 2 beetroots
  • 1 bunch of radishes
  • 2 handfuls of arugula
  • 3 tbsp pine nuts
  • some feta cheese
  • some oil
  • some red wine vinegar
  • some balsamic vinegar
  • some herbs

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Thinly slice the beetroot and arrange it in a circle on the plate. Finely slice the radishes and arrange them on top with the arugula. Briefly fry the pine nuts in a little oil in a pan over medium heat until golden. Sprinkle over the top, along with some diced feta cheese. For the dressing, combine the remaining ingredients and pour over the salad.

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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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