Beetroot Carpaccio
A vegetarian twist to the classic Italian dish. The delicate balance of spices and herbs is sure to delight your taste buds.
Chef Vicky Ratnani's Beetroot Carpaccio recipe
Cuisine

- Italian

Serves

- 2

Cooking Time

-30 Mins

Difficulty

- Medium

Preparation Time

- 10 Mins

INGREDIENTS

  • 5 celery stalks
  • 2 spring onions
  • 1 cup milk
  • 4 baked beetroot
  • salt
  • Cracked black pepper
  • A few parsley leaves
  • A few chives
  • 1 ice cube
  • 2 walnuts crushed
  • 1 tbsp grated Parmesan cheese
  • orange zest
  • A few orange pieces
  • A few chives
  • Bean sprouts

HOW TO PREPARE BEETROOT CARPACCIO

  1. 1

    To make the Beetroot Carpaccio take a pan and add celery, chopped spring onions and milk and bring them all to a boil.
  2. 2

    Add salt cracked black pepper, parsley leaves, a few chive and mix well.
  3. 3

    Blend well in a mixer and add an ice cube to cool the blended mixture.
  4. 4

    Slice the baked beetroot and put the slices on a plate.
  5. 5

    Sprinkle crushed walnuts grated Parmesan cheese, orange zest, orange pieces and prepared sauce on the beetroots.
  6. 6

    Garnish with bean sprouts, chives and serve.
Comments Added Successfully!

Related Content

About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Vicky Ratnani

Chef

Give him an ingredient and he'll wow you with his imagination. Chef Vicky Ratnani's comfort in the kitchen brings even the most mundane cooking experience to life@dinner parties take on an epic grandeur and picnic brunches become terrifically fun events.

Recipes by chef:

Popular Recipe Blogs