Chioggia Beet Carpaccio

🧂 Ingredients

• 4-6 pcs Chioggia beetroot
• 60 ml tarragon vinegar or white wine vinegar
• 60 ml water
• 60 ml extra virgin olive oil
• 12 gr caster sugar
• 5 gr sea salt or fleur de sel
• 1 tsp pink pepper

Instructions

• 1 Add all ingredients for the marinade to a cooking pot and boil for 3 minutes.
  Then cool.
• 2 Peel the Chioggia beets and slice thinly.
• 3 Arrange the beet slices on a plate and generously drizzle the cold marinade over
  it.
• 4 Finish with a garnish of herbs of your choice.

Nutrition Info