Recipe: chiogga beet carpaccio
For our good mood we invent a life full of colour! In our plate a recipe, a colourful carpaccio, full of freshness and excellent for our health! Simple and original.
Ingredients
for 4 people
Our ingredients are – if possible – seasonal, organic, local and bought in bulk.
- 2 Chiogga beets (or red, but it’s not as pretty)
- Olive oil
- Balsamic vinegar
- Salt and pepper
- Fruit chutney with spices (here pears/apples/plums)
- Optional: Pine kernels, kale leaves
Preparation
- Slice raw beets very thinly. Arrange them harmoniously.
- Season: a drizzle of olive oil and vinegar, add salt and pepper.
- Add a touch of Chutney
- Dry roast the pine nuts in a frying pan for a few minutes and finely chop the kale. Spread them over the beets.
