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Styrian beetroot carpaccio

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Ingredients for 4 servings:

  • 500 g beetroot, cooked
  • 20 walnut kernels
  • 2 tbsp safflower oil
  • 1 tbsp pumpkin seed oil
  • ½ bunch parsley
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

vegan

Slice the beetroot with a cucumber slicer. Arrange the slices on the plates. Season with salt and freshly ground pepper. Mix the two oils. Brush the seasoned beetroot slices evenly over the mixture. Finely chop the parsley and walnuts. Arrange the walnuts and parsley on top of the beetroot. Refrigerate the plates for one hour. This version is without vinegar. Just salt, pepper, and oil.

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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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