An elegant and fresh starter to set the tone and surprise your guests. This is a lighter take on the iconic beef carpaccio, it’s colourful and it’s packed with flavour.
Ingredients
- 1 bunch of baby beetroots
- 1 lemon
- 4 tbsp good quality olive oil
- 2 tbsp balsamic vinegar
- Some ricotta for garnish
- Rocket salad for garnish
- Almond flakes for garnish
- Salt and freshly ground white pepper, to taste
Method
Step 1
Peel the beetroots.
Step 2
Using a razor-sharp knife, or a mandolin, slice the beetroots paper-thin and place in a mixing bowl.
Step 3
Drizzle with the balsamic vinegar and the olive oil. Toss until all the slices of
beetroot are covered and let it marinate for about 15 to 30 minutes.
Step 4
Arrange the beetroot on a plate. Drizzle with olive oil and season with salt and
pepper.
Step 5
Garnish with ricotta, rocket, almond flakes and lemon zest.
Step 6
Finish with freshly squeezed lemon juice, serve immediately.
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