Beetroot Carpaccio

Beetroot Carpaccio
Quantity Ingredient
500 g Beetroot
2 tbsp Olive Oil
1 tbsp Balsamic vinegar
2 tbsp Vegetable broth
0,5 tbsp Parsley
0,5 tbsp Basil
0,5 Onions
Pepper from the mill

Either boil fresh beetroot unpeeled in salt water for about 30-40 minutes until soft. Rinse with cold water and wipe off the skin. Then remove the root attachment. Or buy cooked beetroot, which has already been peeled and can usually be found in vacuum packaging with fresh vegetables. Important: It is essential to wear rubber gloves and, if possible, an apron, as the stains are colourfast... Cut beetroot into wafer-thin slices with a bread machine and divide into three plates. Pour the olive oil, balsamic vinegar and liquid vegetable stock into a mixing bowl. Add parsley, basil and finely chopped onion. Season with freshly ground pepper. Briefly mix with a hand blender. Spread the vinaigrette over the beetroot carpaccio and serve immediately.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 15 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
141 kcal
18 g
4 g
8 g

(C)opyright by Marions Kochbuch