Ingredients
- 4 raw beets (about 400 g total)
- 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 (1/2 cup) toasted pine nuts and chopped nuts such as hazelnuts and walnuts
Beet Carpaccio
This beet carpaccio recipe is very easy to prepare—an ideal vegetarian appetizer that is both beautiful and tasty.
Follow these steps
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Peel the beets with protective gloves on.
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Assemble the Assistent with the citrus press.
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Press the juice from one lemon and set it aside.
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Assemble the Assistent with the vegetable cutter.
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Place the peeled beets one at a time in the cutter and slice them into thin slices.
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Spread the beet slices on a plate, then pour the lemon juice over them.
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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.
