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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
Serves

- 2

Cooking Time

-30 Mins

Difficulty

- Medium

Preparation Time

- 10 Mins

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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. Add salt cracked black pepper, parsley leaves, a few chive and mix well. Blend well in a mixer and add an ice cube to cool the blended mixture. Slice the baked beetroot and put the slices on a plate. Sprinkle crushed walnuts grated Parmesan cheese, orange zest, orange pieces and prepared sauce on the beetroots. Garnish with bean sprouts, chives and serve.
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