Beetroot Carpaccio with Parmesan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 beetroot (s), precooked
- 2 lemon (s)
- some pepper
- olive oil
- in Parmesan one piece
- some leaf parsley
Print Recipe
Pin Recipe Instructions
- Take the beetroot out of the package, cut into slices and place on a plate. Squeeze the lemons and drizzle the juice over the beetroot, depending on the amount of juice served, 1 lemon is enough. Spread the olive oil on the beetroot. Sprinkle with pepper and let steep for 3 - 5 minutes.
- In the meantime, grate the parmesan and spread it on the carpaccio. Chop the parsley and sprinkle over it.
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