Beetroot Carpaccio with Walnuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pack beetroot, precooked
- 2 cloves garlic
- 4 tablespoon walnuts, chopped
- 2 tablespoon parsley, chopped
- Salt and pepper
- Balsamic
- olive oil
Print Recipe
Pin Recipe Instructions
- Prepare two large plates or platters.
- It is best to take the beetroot out of the pack with disposable gloves and cut into thin slices with a slicer.
- Chop the walnuts, wash the parsley, spin dry, chop and peel the garlic and cut into fine cubes.
- Lay out the beetroot slices nicely on the plate, season with salt and pepper from the mill and then drizzle with balsamic vinegar and olive oil. Scatter the garlic, walnuts and parsley on top.
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