Beetroot carpaccio
Last Updated on
ingredients
3 pcs beetroot (beetroot) pcs coarse salt pcs black pepper 3 cloves garlic pcs oil
Marinade
1 pk orange pk black pepper pk salt pk balsamic vinegar 1 tbsp honey
progress in the video above
Taste beetroot in its luxurious version.
1.
Place the washed and uncleaned beetroot on the foil. Sprinkle with salt and black pepper, add a salted garlic clove and finish with a drizzle of olive oil. Wrap. Prepare each beetroot separately in this way.
2.
Place the beetroot on a baking tray and place in an oven preheated to 180 degrees and bake for 50 minutes.
3.
Make the marinade – squeeze the juice from one orange, season with salt and pepper, add balsamic vinegar and a tablespoon of honey.
4.
Remove the beetroot from the oven and leave to cool.
5.
Clean and grate on a grater into rounds about 3 mm thick.
6.
Place the beetroot slices in a large bowl and pour the prepared marinade over them.
7.
Refrigerate the marinade for 6-12 hours, preferably overnight.
8.
Serve (no more marinade), just arrange the slices on a shallow plate. Sprinkle with grated Parmesan cheese before serving.
