Beetroot carpaccio with baby red chard, fennel and Parmesan

Beetroot carpaccio with baby red chard, fennel and Parmesan

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Fat conscious Health conscious Heart friendly
  • 10 minutes
  • Woolworths Chardonnay Pinot Noir 2004

Ingredients

  • 1 fennel bulb, thinly sliced
  • 2 medium uncooked beetroots, washed and peeled
  • A handful of chard, rinsed
  • Parmesan
  • Olive oil
  • Organic rainbow pepper

Cooking Instructions

Place the thinly sliced fennel into cold water. Make beetroot ribbons, using a vegetable peeler. Rinse ribbons more than once in ice-cold water, allowing ribbons to bleed until water is clear.
Dry beetroot, fennel and chard in colander separately. Arrange beetroot on a platter, top with fennel, chard and shavings of Parmesan.

Drizzle with olive oil and grind generously with organic pepper.
Serve as a starter with crisp Italian bread.

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
View all recipes

Social Media

Related Recipes

Comments