Looking for a quick starter that also looks the part?
Then you feel just like my mum and me on New Year's Eve. Since we were so busy with all the preparations for the party, we thought the starter should be a little simpler. All the same, neither the flavour nor the look was allowed to suffer for it.
While rummaging through the fridge we came across 2 packets of cooked beetroot, some rocket and Parmesan. My mum then had the idea of creating an aromatic beetroot carpaccio with these few ingredients. And sure enough, the starter, even though it was so simple and quick to make, went down incredibly well with our guests. Sometimes the simplest recipes really are the best.
Ever since that day I've also loved making this quick salad as a little afternoon snack or as a side dish for dinner. And whenever we invite guests over, the beetroot carpaccio regularly appears on the menu.
It fascinates me again and again how such a flavourful combination can come out of so few and such simple ingredients, downright spoiling your taste buds in the process.
Who invented it this time? 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 nothing new. This technique was invented in Italy. The Italian classic, however, consists of raw beef fillet, sliced wafer-thin and often served with rocket and Parmesan.
These days the term carpaccio is used for a way of preparing dishes in which the ingredients are sliced or shaved wafer-thin. Fish, other kinds of meat or even vegetables and fruit are all conceivable here, and are then marinated.
In this recipe we shave already cooked beetroot wafer-thin, lay the slices slightly overlapping on a plate, drizzle over a dressing of olive oil and Crema di Aceto Balsamico, add a little rocket and shaved Parmesan – and the quick, easy starter is ready, which is also perfect as a small meal in between.
Beetroot Carpaccio
- Preparation5 min
- Cooking time5 min
- Total10 min
- Calories190kcal
- Carbohydrates15gof which sugars 11 g
- Protein7g
- Fat11gof which saturated 3 g
- Fibre4g
per serving
Ingredients
- 500 gr beetroot (peeled and cooked)
- 100 gr rocket
- 50 gr Parmesan (freshly shaved)
- Salt and pepper
- Olive oil
- Crema di Balsamico
Method
- Rinse the beetroot under running water and pat dry. Then cut into thin slices using a vegetable slicer.
- Arrange the thin beetroot slices evenly in a circle on 4 plates; the slices should overlap slightly and cover the entire base of the plate.
- Drizzle with olive oil and season with salt and pepper.
- Place the rocket in the middle of the beetroot and pile it up into a little mound.
- Finely shave the Parmesan and scatter it over the rocket.
- Finally, decorate with Crema di Balsamico and serve.
Cooking with essential oils
How to dose essential oils (toothpick method!), when to add them and what to look out for — it is all in the guide.
Have you made this recipe? Tag @oatoclock_blog on Instagram so we can see the result.
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