Beetroot carpaccio: a recipe for a delicious dish

Beetroot carpaccio is a light, sophisticated and healthy dish that will be a great appetizer for both a festive table and an everyday menu. You can complement the taste of thinly sliced ​​baked or boiled beets with a fragrant dressing. We at joy-pup tell you how to cook beetroot carpaccio and offer a step-by-step recipe.

Ingredients:

• Beets – 2-3 pcs. medium size;
• Arugula or spinach leaves – 50 g (optional);
• Pine nuts – 2 tbsp.;
• Cheese (Parmesan, goat or feta) – 50-70 g;
• Olive oil – 2 tbsp;
• Balsamic vinegar or cream – 1 tbsp;
• Honey – 1 tsp (optional);
• Salt and freshly ground black pepper – to taste.

Step-by-step recipe for making beetroot carpaccio:

• Beets can be baked or boiled. To bake, wrap each beetroot in foil and place in an oven preheated to 200 °C for 40-60 minutes until soft. Or simply boil the beets in boiling water until tender (about 40 minutes). Cool the finished beets and peel them.
• Cut the beets into thin slices. For this, it is better to use a sharp knife or mandoline so that the slices are as thin and even as possible.
• Arrange the beetroot slices on a large flat plate, slightly overlapping each other. Add the arugula or spinach leaves, if using.
• Combine the olive oil, balsamic vinegar and honey in a small bowl. Add a pinch of salt and some black pepper. Mix well until the dressing is smooth.
• Pour the dressing over the beets and greens. Sprinkle with pine nuts, lightly toasted in a dry pan to release the flavour. Garnish with thin slices of cheese: grate the Parmesan on a coarse grater or crumble the feta.

To be continued…