John Myers
Colorful Beetroot Carpaccio
The perfect colorful beetroot carpaccio recipe with a picture and simple step-by-step instructions.
- 1 Beetroot fresh
- 1 Fresh yellow beetroot
- 1 Small onion
- Parmesan cheese
- Salt
- Pepper from the grinder
- Olive oil
- Chives
- Vitamin C, fiber, foal acid, potassium, sugar, vitamin B6 – these are all contained in one serving of this tuber. Just right for the change of season. Since the eye eats with you, I dared to try two different colors. They are used fresh and uncooked.
- Peel the tubers (disposable gloves are recommended). Halve depending on the size and slice into a bowl at a time. Please pay attention to thin slices. Add as much salt to each bowl as you need to season and mix well. Let it steep for about 10 minutes. Peel the onion and cut in half if necessary. Then plane them just as thinly.
- First put the yellow beetroot in a bowl and put the beetroot on the outside. Spread a little, but do not mix. Spread the onions over the top and also cut the cheese into thin slices. Milled pepper, to taste. Don’t forget the chives. Finally, pour a thin stream of olive oil over it.
- I still like to use a spice mix from a well-known steak house that also contains garlic.
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