Chioggia beet carpaccio

Name: Chioggia beet carpaccio
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 chioggia beets; 1 handful garden cress; garlic; 1 shallots; 250 g plums; 1 tbsp birnel (pear syrup); 1 tbsp olive oil; 1 dl white wine vinegar; 2 pinch sea salt; ¼ tsp salt

vegetable dishes starter Autumn

Total: 35 min. | Active: 35 min.

vegan, lactose-free, gluten-free

304 Likes

Ingredients

for 4 person

Carpaccio
2	chioggia beet (approx. 150 g each), very thinly sliced
1 tbsp	olive oil
2 pinch	sea salt

Chutney
250 g	plum, cut into segments
1 dl	white wine vinegar
1	shallot, chopped
1	garlic clove, chopped
1 tbsp	birnel (pear syrup)
¼ tsp	salt
1 handful	garden cress

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.

Show complete recipe