Beet Carpaccio

Name: Beet Carpaccio
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: German
Ingredients: 2 red beet roots; 0.333 white radish; 2 yellow beets; 1 handful postelein (small leafy greens); 2 tbsp sesame seeds; Salt; freshly ground pepper; 2 tbsp white balsamic vinegar; 4 tbsp olive oil

Prep: 15min

| Servings: 4 | Cook: T0M

The Beet Carpaccio from Spoonsparrow is a light and nutritious meal made from colorful winter vegetables.

Ingredients

2 red beet roots
0.333 white radish
2 yellow beets
1 handful postelein (small leafy greens)
2 tbsp sesame seeds
Salt
freshly ground pepper
2 tbsp white balsamic vinegar
4 tbsp olive oil

Instructions

1.
Peel the beets, radish, and yellow beets and shave them into very thin slices. Wash the salad greens and pat dry. Roughly crush the sesame seeds in a mortar.
2.
Arrange the vegetable slices fan‑shaped on plates, alternating colors. Season with salt and pepper, then drizzle with vinegar and olive oil. Distribute the salad greens in the center of the carpaccio and sprinkle everything with toasted sesame seeds before serving.