Beetroot carpaccio

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.