beetroot Carpaccio
Supplies
(For 4 persons)
- 4 choggia beets
- 50 ml olive oil
- 1 tablespoon of vinegar
- Couple of pinches of salt
Avocado pesto
- 1 ripe avocado
- 1 clove of garlic
- 25 grams of pine nuts + 60 grams extra for garnish
- 3 tablespoons grattugiato
- Juice of half a lemon
- 1.5 tablespoons of olive oil
- Handful of fresh basil + extra for garnish
- Pinch of salt
Preparation method
1. Peel the beets and remove the ends.
2. Cut thin slices from the beets. You can do this with a cheese slicer, peeler or paring knife.
3. Place the beets in a bowl and season with olive oil, vinegar and a few pinches of salt. Let them marinate for a while.
4. Place all the ingredients for the pesto in a measuring cup and puree with a hand blender into avocado pesto. Taste to see if it is good and add some extra lemon juice or salt to taste.
5. Roast the pine nuts for garnish until golden brown in a pan without oil.
6. Divide the beets among four small plates.
7. Place the avocado pesto in the piping bag with a star-shaped mouth and make beautiful swirls on the beet carpaccio.
8. Garnish the beet carpaccio with the roasted pine nuts and basil.
