in Recipes

Beetroot carpaccio with walnuts

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Ingredients for 4 servings:

  • 1 pack of beetroot, pre-cooked
  • 2 cloves garlic
  • 4 tbsp walnut kernels, chopped
  • 2 tbsp parsley, chopped
  • e.g. salt and pepper
  • e.g. balsamic vinegar
  • e.g. olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Prepare two large plates or serving platters. Wearing disposable gloves, remove the beetroot from the package and slice it thinly with a slicer. Chop the walnuts, wash the parsley, spin it dry, and chop it. Peel and finely dice the garlic. Arrange the beetroot slices nicely on the plate, season with salt and freshly ground pepper, and then drizzle with balsamic vinegar and olive oil. Sprinkle with the garlic, walnuts, and parsley.

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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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