Chioggia beet carpaccio

Chioggia beet carpaccio

Total: 35 Min. | Active: 35 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 144 kcal
, Fat: 1 g
, Carbohydrate: 22 g
, Protein: 2 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Carpaccio

2 chioggia beets (approx. 150 g each), very thinly sliced
1tbsp olive oil
2pinches sea salt

Chutney

250g plums, cut into segments
1dl white wine vinegar
1 shallot, chopped
1 garlic clove, chopped
1tbsp birnel (pear syrup)
¼tsp salt
1handful garden cress
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How it's done

Carpaccio

Serve the sliced beetroot on plates, drizzle with oil, season with salt.

Chutney

In a pan, mix the plums with all the remaining ingredients and bring to the boil, simmer over a low heat for approx. 20 mins., season with salt, leave to cool, spoon the chutney on top of the carpaccio. Sprinkle with cress.

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