Yellow Beetroot Carpaccio
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 yellow beets
- Salt water
- 2 tablespoon olive oil
- 1 tablespoon pumpkin seeds
- 1 tablespoon sunflower seeds
- 1 medium lemon (s), juice it
- pepper from the grinder
- Fleur de sel
Print Recipe
Pin Recipe Instructions
- Peel the three yellow beets and cook them al dente in boiling salted water. Peel the tubers, cut into thin slices and place on two plates.
- Roast the pumpkin and sunflower seeds in olive oil, season with a little fleur de sel and spread over the beetroot together with the oil.
- Drizzle each plate with the juice of half a lemon. Finally, season with freshly ground pepper.
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