in Recipes

Carpaccio of beetroot and yellow beetroot

updated

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Ingredients for 2 servings:

  • 1 small beetroot
  • 1 small yellow beetroot
  • 1 handful of walnuts
  • salt and pepper
  • e.g. olive oil
  • e.g. balsamic vinegar
  • n. B. Honey
  • e.g. avocado(s) or green salad for the middle of the plate

Instructions

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

Peel the raw beets and slice them very thinly, using a bread machine, for example. Roast the walnuts in a pan without oil. Arrange the beet slices on a plate. Place some green salad or avocado slices in the center. Sprinkle the walnuts on top. Season with salt and pepper, and drizzle with honey, balsamic vinegar, and olive oil. The amount depends on your taste.

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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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