Looking for a quick starter that also looks good?

Then you're just like me and my mom on New Year's Eve. As we were so busy with all the preparations for the party, we thought that the starter should be a little simpler. However, we didn't want to compromise on taste or appearance.

While rummaging through the fridge, we came across 2 packs of cooked beet, some rocket and parmesan. My mom then had the idea of creating an aromatic beetroot carpaccio with these few ingredients. And indeed. Although it was so quick and easy to make, the starter went down incredibly well with our guests. Sometimes the simplest recipes are simply the best.

Since that day, I also like to prepare this quick salad as a small afternoon snack or side dish for dinner. Beetroot carpaccio is also regularly on the menu when we have guests over.

I am always fascinated by how such a tasty combination can be created from all these simple and few ingredients and how it really spoils the taste buds.

Who invented it again? That's right: the Italians

The idea of slicing food wafer-thin, marinating it with a dressing and arranging it beautifully on a large plate is not new. This technique was invented in Italy. However, the Italian classic consists of raw fillet of beef, which is sliced wafer-thin and often served with rocket and parmesan.

Nowadays, the term carpaccio is used to describe the preparation of dishes that are cut or sliced wafer-thin. This can include fish, other types of meat or vegetables and fruit, which are then marinated.

In this recipe, we slice the cooked beetroot very thinly, place it on a plate with a slight overlap, drizzle with a dressing of olive oil and balsamic vinegar crema, add some rocket and shaved Parmesan - and you have a quick and easy starter that is also perfect as a snack between meals.