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
Total Time: 4h15
Preparation time: 15 min
Rest : 4 h
Cut your raw beetroot into thin slices - the thinner the slices, the better the taste. Arrange them in a wide, flat-bottomed dish if possible, making an even, thin layer.
Prepare your vinaigrette with the balsamic vinegar and olive oil. Season with salt and pepper to taste. Drizzle the vinaigrette over the slices.
Leave to marinate for 3 to 4 hours.
Sprinkle with Parmesan cheese and basil just before serving.



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