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A yellow, red and white beetroot carpaccio

COLORFUL BEETROOT CARPACCIO

Easy and raw carpaccio recipe, made with delicious beetroot.
Category Side Dish, Starter
Cuisine Raw
Prep time 15 minutes
Total time 15 minutes
Servings 2 portions

INGREDIENTS

  • 4 beetroots, peeled and thinly sliced (not chopped)
  • 1/2 cup Alfalfa sprouts or any other sprouts/grains you like
  • 2 Tbsp roasted pistachio
  • A drizzle native olive oil
  • A drizzle balsamic vinegar
  • A drizzle of fresh lime juice
  • To taste Himalayan salt and fresh ground pepper

INSTRUCTIONS

  • Wash and peel beetroots. Using a mandolin or a sharp knife, slice beetroots thinly.
  • Dress the beetroot slices on 2-3 small plates, add some alfalfa, few pistachios (roasted) and drizzle with some olive oil, Balsamic vinegar and lime.
  • Enjoy it straight away.