This is an incredibly tasty and healthy appetizer that you can serve as a snack or a light aperitif with a glass of sparkling champagne, red wine, etc. Choose a variety of nuts to taste: walnuts, peanuts, hazelnuts, etc. The main thing is high-quality vegetable oil, preferably cold-pressed olive oil and apple cider vinegar or lemon juice!
Purpose: For dinner / For a festive table
Main Ingredient: Vegetables / Beets
- Beets - 1-2 Pieces (boiled)
- Mozzarella - 3-4 Pieces (ball)
- Walnuts - 50-60 grams
- Salt - 2 Pinches
- Apple cider vinegar - 0.5 Teaspoons
- Vegetable oil - 1 teaspoon
- Garlic - 1 Clove
- Greens - To taste (for garnish)
How to cook "Beetroot Carpaccio"
Prepare the indicated ingredients. Boil the beets in advance until half cooked and transfer to ice water to cool. Grind the kernels into crumbs using a blender, coffee grinder or rolling pin.
Peel the boiled beets, rinse in water and cut into thin round slices. Place them on a plate in a circle. If you wish, you can add the washed lettuce first if you have one.
Rinse the beet juice off the knife and cut the mozzarella balls into the same circles. Spoon them over the sliced beetroot. It is not necessary to stick to one type of slicing, you can grind the cheese to your liking.
Combine the nut crumbs in a bowl with a small amount of vegetable oil and a pressed, peeled clove of garlic. Toss and place on the slices in any order.
Sprinkle the dish with apple cider vinegar or lemon juice, garnish with fresh herbs, and serve until the beets have stained the soft cheese with their juice.