Print
Beet Carpaccio with Lemon & Herbs
A simple and delicious appetizer salad made with thinly sliced raw beetroot, lemon, parsley and parmesan.
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 204 kcal
Ingredients
- 2 beets (raw), peeled and sliced thinly
- 1 small bunch flat-leaf parsley, chopped
- 50 g freshly grated parmesan
- 1 small bunch fresh chives, chopped
- juice of 1 organic lemon
- extra virgin olive oil, for drizzling
- sea salt and freshly ground pepper, to taste
Method
-
Thinly slice the beets with a mandoline and arrange them in a thin layer on a serving platter, overlapping slightly.
-
Sprinkle with salt and pepper; drizzle the freshly squeezed lemon juice over the beets.
-
Top with parsley and chives and drizzle with olive oil.
-
Finish with shaved parmesan on top and serve.