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Recipes

Roasted beetroot carpaccio with shallot vinaigrette

By KACHEN
Roasted beetroot carpaccio with shallot vinaigrette

Roasted beetroot carpaccio with shallot vinaigrette

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Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2|2|2 voted )

Ingredients

  • 4 medium beetroot
  • olive oil
  • salt
  • 1 shallot, finely chopped
  • champagne vinegar
  • ½ tsp salt
  • 1â„4 tsp pepper
  • 1â„4 tsp Dijon mustard
  • 3 tbsp olive oil
  • cress

Instructions

  1. Preheat the oven to 190°C.
  2. Wash the beetroots thoroughly and place them in the oven wrapped in aluminium foil.
  3. Roast the beetroot until they are cooked. For smaller ones this can take 25 minutes, for larger ones up to an hour (but you can also use pre-cooked beetroot).
  4. Peel the cooled beetroot.
  5. Mix the shallots with the vinegar, salt, pepper, mustard and oil and leave for 15 minutes.
  6. Using a vegetable slicer, slice the beetroot paper-thin.
  7. Place the slices in a circle, from the outside to the inside, on the plates and drizzle with a little vinaigrette.
  8. Garnish with some cress.
KACHEN
KACHEN

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