Beetroot Carpaccio with Mozzarella
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 330 g beetroot from the lass
- 375 g mozzarella
- 5 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 teaspoon honey (blossom honey)
- 0.5 ½ bowl cress
- sea-salt
- pepper
Print Recipe
Pin Recipe Instructions
- Drain the beetroot in a colander. Cut the mozzarella into slices. Arrange the beetroot and mozzarella on the plates like roof tiles.
- Mix a vinaigrette from oil, vinegar, honey, salt and pepper and drizzle over the beetroot. Spread the cress over the carpaccio.
- As an alternative, I have skewered small beetroot balls with mini mozzarella on toothpicks and arranged them on a plate, which can be great as finger food at parties.
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