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Carpaccio of red beetroot with black tapenade dressing

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2
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person(s)

Ingredients

Others ingredients

  • 2 beetroot of about 300 g each
  • 8 spoonfuls olive oil
  • 2 spoonfuls grated parmesan
  • Finely chopped spring onion
  • 1 teaspoon lemon juice
  • 1 teaspoon Modena Balsamic Vinegar or with figs
  • 7-8 black Voatsiperifery peppercorns

Preparation

  1. 1

    Preheat the oven to 160 degrees.

  2. 2

    Boil the beetroot in salted water.

  3. 3

    Put the beetroot in the oven and bake in a fan oven for 30 minutes.

  4. 4

    Remove the beetroot from the oven and leave to sweat for 2 or 3 hours with the salt.

  5. 5

    Remove excess salt and leave to cool

  6. 6

    Make a marinade with the Black Tapenade, oilve oil, parmesan, onions, lemon juice and Balsamic Vinegar.

  7. 7

    Cover a serving dish with the marinade.

  8. 8

    Use a pointed knife or a mandolin and cut the beetroot in thin slices without peeling them.

  9. 9

    Arrange the slices of beetroot in the dish.

  10. 10

    Pour the olive oil and a few drops of Balsamic Vinegar with Peach over the beetroot slices and sprinkle pepper on top.

  11. 11

    Serve immediately.