CHPO Recipes: Beetroot Carpaccio

A new menu coming up! This is the starter of our second three course dinner. Enjoy!

Beetroot Carpaccio
Olive oil, Parmesan cheese, Robiola créme, rocket salad

Ingredients 6 servings
6 mid sized beetroots
6 mid sized yellow beetroots
100 ml turkish yoghurt
100-200 g Robiola cheese
Parmesan cheese
Rocket salad

Fill a deep saucepan with water, add lots of salt and bring to boil. Put the beets in the water and cook al dente, they should be easy to slice but still firm. While the beets are boiling, start the robiola creme. Remove the edges of the cheese and mix it with the yoghurt. Add salt and pepper. When the beets are cooked, cover with cold water and peel. Slice them into ½ cm thin slices in a mandolin or with a knife. Start with the yellow ones to avoid discoloration from the red beets. Place the slices on a plate and finish it off with lots of olive oil, Robiola créme, Parmesan cheese and rocket salad.

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