An elegant and fresh starter to set the tone and surprise your guests. This is a lighter take on the iconic beef carpaccio, it’s colourful and it’s packed with flavour.
- 1 bunch of baby beetroots
- 1 lemon
- 4 tbsp good quality olive oil
- 2 tbsp balsamic vinegar
- Some ricotta for garnish
- Rocket salad for garnish
- Almond flakes for garnish
- Salt and freshly ground white pepper, to taste
Peel the beetroots.
Using a razor-sharp knife, or a mandolin, slice the beetroots paper-thin and place in a mixing bowl.
Drizzle with the balsamic vinegar and the olive oil. Toss until all the slices of
beetroot are covered and let it marinate for about 15 to 30 minutes.
Arrange the beetroot on a plate. Drizzle with olive oil and season with salt and
Garnish with ricotta, rocket, almond flakes and lemon zest.
Finish with freshly squeezed lemon juice, serve immediately.
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