beet carpaccio

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beet carpaccio

beet carpaccio





beet carpaccio
beet carpaccio

Ingredients
Number of persons
-
2
+

1 vacuum-packed beet (already cooked)

2 eggs

1 bunch of fresh basil

2 teaspoons walnut or balsamic vinegar according to taste

Salt



Preparation
Total Time: 25 min
Preparation time: 15 min
Cooking time: 10 min
Boil salt water and then harden the eggs for 10 minutes.
During this time, cut the beetroot into thin slices, with a mandolin if possible.
Arrange it on a plate like a carpaccio.
Once the eggs are cooked, put them under cold water.
Remove the shell and grate them over the beetroot.
Add freshly chopped basil, a drizzle of walnut vinegar and a pinch of salt.
Bon app├ętit!


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