Nutrition Facts
4 servings
4
Beet Carpaccio Recipe
Craving some freshness? Try this beetroot carpaccio recipe. A seasonal starter that's a delight!
Ingredients
1 Chioggia beet
1 Yellow beet
1 Cooked beetroot
2 Lamb's lettuce
1 Mint
40 Feta
30 Chopped nuts
Olive oil
Salt
Pepper
Directions
1
Rinse the beets. Cut off the stem and peel them.
2
Using a mandoline or a sharp knife, cut very thin slices and place them on each plate.
3
Wash the mint and chop it into the plates. Add the lamb's lettuce and crumbled feta. Drizzle with olive oil, season with salt and pepper. Cover and set aside in the refrigerator.
4
To finish, before serving, add your washed edible flowers and crushed nuts.
Ingredients
Ingredients
1 Chioggia beet
1 Yellow beet
1 Cooked beetroot
2 Lamb's lettuce
1 Mint
40 Feta
30 Chopped nuts
Olive oil
Salt
Pepper
Directions
Directions
1
Rinse the beets. Cut off the stem and peel them.
2
Using a mandoline or a sharp knife, cut very thin slices and place them on each plate.
3
Wash the mint and chop it into the plates. Add the lamb's lettuce and crumbled feta. Drizzle with olive oil, season with salt and pepper. Cover and set aside in the refrigerator.
4
To finish, before serving, add your washed edible flowers and crushed nuts.
Notes
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