Carpaccio of red beetroot Eva version

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Carpaccio of red beetroot Eva version

Carpaccio of red beetroot Eva version




Carpaccio of red beetroot Eva version
Carpaccio of red beetroot Eva version


Ingredients
Number of large plates
-
4
+

4 medium red beets

4 tablespoons of olive oil

1 tablespoon balsamic vinegar

Parmesan cheese in bulk

Fresh basil

Pepper from the mill

Salt




Preparation
TOTAL TIME: 10 MIN
Preparation: 10 min
Step 1
cut the beets into thin slices, with a mandolin it's very fast. Place them in a rosette on large white plates, preferably. Mix olive oil with balsamic vinegar and pour over beets. Add salt and pepper, shaved Parmesan cheese and fresh basil. Cover and set aside in a cool place before eating.
I add my grain of salt


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