Beetroot carpaccio is a classic restaurant-level dish that will leave no one indifferent. It is not difficult to make and the flavours are delightful: you will feel the saltiness, the sweetness and the freshness.
4 persons
For the beetroot carpaccio:
- 500 g cooked beetroot;
- 100 g pickled porcini mushrooms and chanterelles;
- 50 g feta;
- 1-2 tablespoons balsamic vinegar cream;
- fresh thyme (for decoration);
Preparation:
- Cut the beetroot into very thin slices and arrange in a single layer on a large plate.
- Sprinkle the beetroot with feta and place the marinated mushrooms in the middle.
- Drizzle with balsamic vinegar cream and garnish with thyme.
Enjoy!
