John Myers
Vegan: Beetroot Carpaccio with Onions
The perfect vegan: beetroot carpaccio with onions recipe with a picture and simple step-by-step instructions.
- 2 piece Boiled beetroot
- 2 piece From my vegetable salt *
- 2 piece Ground pepper
- 2 piece Apple cider vinegar naturally cloudy
- 2 piece Apricot kernel oil
- 1 piece Onion
- I boiled the beetroot the evening before and let it cool down well in the fridge overnight.
- The next day then peeled thinly, thinly sliced on a slicer and arranged on a platter.
- On top of that come spiced salt and freshly ground pepper from my wall mill, from which the pepper tastes best and smells mmmmhhhh 🙂 and now, depending on your taste, drizzle with vinegar and oil.
- And arrange the thinly sliced onion slices on top.
- This plate was also part of our veggie evening.
Helpful links
- * Supplies: Vegetables – Salt
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