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Sugarloaf beetroot carpaccio

updated

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Ingredients for 2 servings:

  • 2 beetroots, cooked
  • 2 handfuls of sugarloaf lettuce, cut into strips
  • 2 tbsp pumpkin seeds, roasted without fat
  • 2 tbsp celery leaves or flat-leaf parsley, chopped
  • 1 tsp mustard
  • 2 tbsp cream
  • 2 tbsp vinegar
  • salt and pepper
  • Sugar or sweetener

Instructions

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

Finely slice the beetroot and arrange it on a plate. Place the sugarloaf on top. Mix the dressing and season to taste. Pour the dressing over the carpaccio, then top with the pumpkin seeds and celery leaves.

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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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