Decorative Beetroot Carpaccio
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 thick beetroot
- 2 port. Salad, strong e.g. red chard salad, lamb`s lettuce or wild rocket
- 2 tablespoon lemon juice
- 5 tablespoon olive oil, good or other strong and high quality oil
- Sea salt, coarse, normal is also possible
- 1 pinch (s) sugar
- pepper
Print Recipe
Pin Recipe Instructions
- Peel the beetroot, it is best to wear disposable gloves (discoloration can be removed with lemon juice). Cut the tuber into thin slices on as wide a slicer as possible. Often, raw beetroot has beautiful patterns, so if you like it decorative, it`s best to plane parallel to the base of the leaf. Make sure that the dia remains as large as possible. Then place the slices on a cutting board with Christmas cutters or other beautiful shapes such as B. Bringing hearts into shape. Lay out the shaped slices decoratively on 2 plates so that there is still space in the middle for the salad.
- Mix a vinaigrette from olive oil, lemon juice, salt, pepper and, if you like, a pinch of sugar and drizzle the beetroot with it. Clean the salad, arrange it in the middle of the plate and also drizzle with the vinaigrette.
- You can expand the recipe with roasted pumpkin seeds or sunflower seeds, cheese or apple cubes. The cookie cutters can still be used in a soup or a normal salad.
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