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A very good friend of ours recently treated us to a beetroot carpaccio, which inspired us to create this salad. We currently serve it as a starter with every dinner and our guests love it. It looks super pretty with all the bright colours and tastes delicious to boot. We like to serve this salad with sourdough bread and a chilled glass of Chardonnay. Bon appétit!
Ingredients
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
How it's done
Plate up the beetroot, drizzle the pesto over the top. Add the micro greens and ricotta, season. Sprinkle the pine nuts on top.
| Tip: | A little grated lemon zest and 1 tbsp of lemon juice will give the salad an extra bit of zing. |
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