Beet Carpaccio with Pesto Sauce

Carpaccio can be made with meat and fish, but also with vegetables.
This delicious recipe can be served as an appetizer or side dish.
The beet used can be raw, cooked, or roasted, as you prefer.

Neuza Costa

12 June, 2023

Ingredients:

• 1 raw beet, or if you prefer, cooked or roasted
• Parmesan cheese
• A bunch of fresh basil leaves
• 1 heaping tablespoon of pine nuts
• 2 cloves of chopped garlic
• 4 tablespoons of olive oil
• ½ lemon
• Salt
• Pepper

Instructions:

1. Start by making the pesto sauce.
   In a bowl, put the chopped garlic, pine nuts, olive oil, basil leaves, and approximately 2 flat tablespoons of grated Parmesan cheese.
   Using a hand blender, lightly blend so the sauce is not too smooth.
2. With a knife, cut the ends off the beet and peel it.
   With a sharp knife, a vegetable cutter, or a slicer, cut the beet into very thin slices.
3. Spread the beet on a large plate or platter.
   Season evenly with freshly ground salt and white pepper.
   Drizzle everything with a little lemon juice.
   On top, spread small spoonfuls of pesto sauce.
   Finally, spread grated Parmesan cheese to taste on top.
   If you like, garnish with some pine nuts.
4. If you want to serve immediately, put it in the freezer for 5 minutes to get it really cold.
   If it's to be served later, cover with cling film and store in the refrigerator.
   If you want, you can substitute the grated Parmesan cheese with feta cheese cut into pieces.

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The IntenseFlavour team wishes you a bon appetit!