This beetroot carpaccio is the perfect option if you want something cool, easy and full of flavour. With fresh ingredients and a presentation that looks amazing, you have the perfect starter!
Ingredients:
- 1 large beet
- Jocoque (the amount you want)
- A handful of fresh arugula
- Salt and pepper to taste
- Extra virgin olive oil
Instructions:
1. Cook the beet:
Place the beetroot in a pot of water and boil for about 45 minutes or until super soft. No time? Put it in the pressure cooker for 15 minutes.
2. Prepare the sheets:
Once the beets are cooked and cool, use a potato peeler to make thin slices. It's like beet paper!
3. Assemble the carpaccio:
On a flat plate, make a bed of arugula. Then, arrange the beetroot slices on top as if they were flower petals (let's get creative!).
4. Add the jocoque:
Add little balls of jocoque here and there to give it that creamy touch.
5. Give it the finishing touch:
Salt and pepper to taste, a splash of olive oil, and boom! You have a carpaccio that will impress everyone.
Prepare it, try it, enjoy it and tell us what you think!
Comments