Vegetarian carpaccio
This vegetarian beet carpaccio with truffle mayonnaise is ready in 15 minutes and super tasty!
Equipment
- skillet
Ingredients
- 4 precooked beets
- 4 sundried tomatoes
- 4 tablespoon truffle mayo
- 2 tablespoon pesto
- 2 tablespoon olive oil extra virgin
- 4 tablespoon pine nuts
- 4 tablespoon parmesan flakes
- 1 hand arugala
- thin crackers (optional)
Instructions
- Toast the pine nuts in a dry skillet. Shake them regularly; when they are lightly colored on all sides, they are ready. Keep at it because they burn quickly! Let cool in a bowl.
- Cut the beet into wafer-thin slices and divide among the plates.
- Slice the sun-dried tomatoes and divide over the beet carpaccio.
- Mix the pesto with the olive oil to create a dressing and sprinkle over the carpaccio. Drizzle the truffle mayonnaise over the carpaccio.
- Now divide the pine nuts, parmesan flakes, and arugula over the beetroot carpaccio and serve immediately.