Carpaccio of raw beetroot, parmesan and basil

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Carpaccio of raw beetroot, parmesan and basil

Carpaccio of raw beetroot, parmesan and basil



Carpaccio of raw beetroot, parmesan and basil
Carpaccio of raw beetroot, parmesan and basil
Ingredients
Number of person(s)
-
4
+

1 raw beetroot

60 g Parmesan cheese

4 basil leaves

1 tablespoon balsamic vinegar

3 tablespoons of olive oil



Preparation Printing
TOTAL TIME: 4H15
Preparation: 15 min
Rest: 4 hrs
Step 1
Cut your raw beet into thin slices, the thinner the slices, the better the taste. Place them in a wide dish and flat bottom if possible by making a regular thin layer.
Step 2
Prepare your vinaigrette with balsamic vinegar and olive oil. Season with salt and pepper to taste. Sprinkle the slices with the vinaigrette.
Step 3
Let marinate for 3 to 4 hours.
Step 4
Sprinkle with parmesan cheese and basil just before serving.
I add my grain of salt

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