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Beetroot Carpaccio

  • Serves: 4

Ingredients

Main Dish
  1. 3 medium sized red beets
  2. 3 medium sized polka beets
  3. 6 radishes
  4. Sorrel, leaves and flowers
  5. Fresh basil
  6. 2 teaspoons balsamic vinegar
  7. ½ dl of fresh raspberries
  8. Extra-virgin olive oil
  9. Sea salt
  10. Black pepper

Procedure

  1. Cut off the stems of the beetroot, leaving about 5 cm. For best results use a steam oven or a steam insert. Depending on the size of beetroot and method, cook for 30-45mins. Beets should be soft but still firm when ready.
  2. Rub off the skin of the beets with a damptowel and slice them and the radishes thinly with a mandolin.
  3. Crush the raspberries roughly and mix with the balsamic vinegar.
  4. Place the beetroot and radish slices, sorrel leaves and flowers evenly on a plate and garnish with basil. Drizzle olive oil, raspberry vinaigrette and season with salt and pepper.

 

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