Carpaccio Barbabietola (Carpaccio with beetroot).

Carpaccio Barbabietola (Carpaccio with beetroot).
 
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This recipe was uploaded
by megaden

 
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Ingredients

Ingredients
Method
 
  • Bunch of cress-salad and rucola
  • 3 medium beetroots
  • 100 g for whipping cream.
  • Several small tomatoes
  • Fresh horseradish
  • Parmesan cheese
  • Apple Vinegar 1 l.
  • Salt, pepper, olive oil
Cook beetroots, clean and cut into thin slices. Until beets are lukewarm, add salt, pepper, vinegar and whipped cream to density. A good mix.

On a large plate evenly composed cress- salad and leaves of rucola, lightly with olive oil, a pinch of salt and pepper. Put the beetroot slices on top, pour beet-cream sauce along the edges.

Add on top rubbed fresh horseradish, then throw a bit of Parmesan, leaves of rucola and sensitive olive oil. You can bring to the table with crispy Italian bread and a glass of dry white wine.

Carpaccio Barbabietola (Carpaccio with beetroot).

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This recipe was uploaded by megaden

 
 

Method


Cook beetroots, clean and cut into thin slices. Until beets are lukewarm, add salt, pepper, vinegar and whipped cream to density. A good mix.

On a large plate evenly composed cress- salad and leaves of rucola, lightly with olive oil, a pinch of salt and pepper. Put the beetroot slices on top, pour beet-cream sauce along the edges.

Add on top rubbed fresh horseradish, then throw a bit of Parmesan, leaves of rucola and sensitive olive oil. You can bring to the table with crispy Italian bread and a glass of dry white wine.
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