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Beetroot carpaccio

Beetroot carpaccio

What you need:

  • 1 cup cream

  • 25 g of Gorgonzola cheese

  • beetroot

  • beetroot sprouts

  • walnuts

  • orange juice

  • lemon juice

  • olive oil

  • salt and pepper

 

Method:

  • Whip the cream with the cheese to a creamy mixture.

  • Whisk olive oil, some orange juice and some lemon juice for the dressing.

  • Season to taste with salt and pepper.

  • Slice the beetroot very thinly on a mandolin iron

  • Toss them into the orange/lemon dressing.

  • Arrange the marinated beetroot strips with cheese cream "painted" on the plate with a brush

  • Top with beetroot sprouts and walnuts.

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