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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.
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