Beetroot carpaccio
Have you tried meat or fish carpaccio? And I suggest trying my version of vegetable carpaccio! This is a very tasty, bright appetizer that will decorate the table on weekdays and holidays.
How to cook Beetroot carpaccio
Step 1
Cut the beets into thin circles, put on a large dish, in the shape of a five-pointed star, leave the center empty.
Step 2
Tear Chinese cabbage into small pieces, put on a dish, closing the voids between the beets.
Step 3
Peking peas sprinkle with chopped herbs and carrots, grated on a medium grater.
Step 4
Cut the red onion into thin rings or half rings, finely chop the garlic, crush with the blunt side of the knife, put it on the beets, sprinkle with basil and cheese on top (only beets).
Step 5
Sprinkle with sea salt and black pepper.
Step 6
Drizzle the dressing over the appetizer and leave to soak for 15 minutes. For dressing: mix honey with white wine vinegar and olive oil.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Chicken Gizzard Salad
A delicious, light, inexpensive salad with chicken gizzards and cucumber is a great option to please your family with a delicious and simple dish. Fresh greens and cucumber make the salad truly spring-like. And the aromatic gizzards add piquancy to t
Dressing for funchose
Funchoza is a dish made from starch noodles combined with various sauces and dressings. Noodles made from mung bean starch become transparent during cooking. That is where its name comes from - "glass". It is served hot, cold, and sometimes
Apple fritters made from buckwheat flour
The pancakes are incredibly tender and melt in your mouth. They are great served with homemade jam or honey.
Ojahuri from veal
Ojakhuri is a classic Georgian dish. In fact, this meat and potatoes are a win-win combination. You can use different types of meat for ojahuri. We will choose tender veal. Odeakhuri is traditionally served on a ketsi (clay plate) to keep the dish ho
Porridge "Friendship"
According to this recipe, Druzhba porridge is prepared with two types of cereals, in a saucepan, with milk. It was very popular among Soviet students in the last century. They often started their day with it and said that "rice and millet are fr