Beetroot Carpaccio

Monday 04th June 2018

Beetroot Carpaccio


200g Beetroot 

200 ml Balsamic vinegar 

150ml Olive oil 

1 bundle Chives 

1 bundle Radish 

5 pcs Cherry tomatoes

2 pcs Frisee

100g Wild Rocca 

Salt and black pepper


Method of Preparation

Boil the beetroot for 30min in water.

Cool it down and slice it thinly on the plate.

Mix the balsamic with the olive oil, salt and pepper and put in on the beetroot Carpaccio.

Sprinkle chopped chives on it and place the cherry tomatoes and the radish on the sides.

Mix the frisee and wild rocca with the marination and put it in the middle.

By  Chef Georges Adem

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