Ingredients
- 4 raw beetroots (about 400 g altogether)
- 1 lemon
- 3 tbsp olive oil
- ¼ tsp garlic powder
- Generous sprinkles of Maldon salt or similar
- Sprinkle of black pepper, to taste
- Sprinkle of chili flakes, to taste
- A handful of parsley and oregano, chopped
- 50 g (about 1/2 cup) toasted pine nuts and chopped nuts such as hazelnuts and walnuts
Beetroot carpaccio
The perfect Vegetarian starter, both beautiful and delicious.
Follow these steps
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Peel the beetroots with protective gloves on.
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Assemble the Assistent with the citrus press.
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Press 1 lemon and set the lemon juice aside.
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Assemble the Assistent with the vegetable cutter.
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Place the peeled beetroots one at a time in the cutter and slice into thin slices.
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Spread the beetroot slices on a plate and pour the lemon juice on top.
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Drizzle with olive oil, add garlic powder, salt, black pepper and chili flakes. Gently mix the ingredients, then let them marinate for about 30 minutes.
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Add the herbs and toasted nuts on top. Serve as an appetizer or a side salad.
