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!
Recipe by:
Sue and Sibylle - Comme Soie
Ingredients
for 4 person
| 2 |
boiled beets, peeled, thinly sliced |
| 1 tbsp |
pesto verde (green pesto) |
| 30 g |
Micro Greens |
| 2 tbsp |
ricotta |
| a little |
salt and pepper to taste |
| 50 g |
pine nuts, roasted |
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.
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