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Beetroot Carpaccio
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
1 servings
Fernanda Martini
@cozinhecomigo- Ingredients
- Recipe
- Beetroot2 unit(s)
- Buffalo mozzarella to taste
- Parsley to taste
- Salt to taste
- Black pepper to taste
- Olive oil to taste
- Tahini to taste
- Peel the beets, place on a baking sheet with aluminum foil, wrap and send to the oven for 40 minutes. Take the test, waiting for her to see if it's soft. When soft, remove from the oven and wait for it to cool. It has to be soft but consistent.
- Slice the beets on a mandolin so they are very thin. Arrange on the plate as if it were a mandala.
- Add the buffalo mozzarella (you can use crumbled ricotta) Add the salsa. Season with salt, pepper and olive oil. Finally put some tahini on top in strands.
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