Beetroot carpaccio

Name: Beetroot carpaccio
Total time: 25 min
Yield: 4
Ingredients: small beets, baked 4 pcs.; chinese cabbage 1 pc.; red onion 0.25 pcs.; grated carrot 1 tbsp. l.; 1 clove of garlic; grated cheese 1 tbsp. l.; a little parsley; a little green onion; dried basil 1 pinch; black pepper to taste; honey 1 h. l.; white wine vinegar 2 tbsp. l.; olive oil 2 tbsp. l.; sea salt to taste

0 Reviews

Cooking time: 25 min

Servings: 4

Description

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.

Step-by-Step Cooking Instructions

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.

Ingredients

small beets, baked 4 pcs.

chinese cabbage 1 pc.

red onion 0.25 pcs.

grated carrot 1 tbsp. l.

1 clove of garlic

grated cheese 1 tbsp. l.

a little parsley

a little green onion

dried basil 1 pinch

black pepper to taste

honey 1 h. l.

white wine vinegar 2 tbsp. l.

olive oil 2 tbsp. l.

sea salt to taste

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