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Beetroot carpaccio
Carpaccio can also be prepared from other root crops - turnips, parsnips, daikon. Unlike beets, they do not need to be boiled.
How to cook Beetroot carpaccio
Step 1
Wash the beets, cut off the tips, pour cold water over it and cook without salt until half cooked, 30 minutes. Drain in a colander, let cool. Peel the cooled beetroot. Cut into very thin slices.
Step 2
Pour soy sauce into a saucepan, add sugar, mix. Put on medium heat and cook until only a third of the original volume remains in the saucepan.
Step 3
Wash the apple, cut into very thin strips. Wash the onion, pat dry and cut into 1.5 cm pieces. Put the beets on a round dish, pour over the sauce, sprinkle with apple and onion. Cover with cling film and refrigerate for 1 hour. * Carpaccio can also be prepared from other root crops - turnips, parsnips, daikon. Unlike beets, they do not need to be boiled.
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