Recipe for beetroot carpaccio

Ingredients for beetroot carpaccio:


1 large bowl fresh beetroots
1 palm of arugula
5 tablespoons olive oil
4 tablespoons pine nuts
a little of salt and pepper
fresh parmesan to taste


Cut the beetroot into thin slices and laid out like a carpaccio on a large plate. The easiest way to make thin slices is with a vegetable.

In a second step, the remaining ingredients are processed to a pesto dressing. For all ingredients (except the Parmesan) is important to be in a high vessel and crushed with a blender to get a fine mass.

After you taste it, you can spiced up with salt and pepper as desired. Once the correct flavor hit the dressing and is distributed over the carpaccio you can then sprinkled with parmesan to taste.