Starters & Light meals

Beetroot carpaccio with baby red chard, fennel and Parmesan

10 minutes
Wine/Spirit Pairing
Woolworths Chardonnay Pinot Noir 2004

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

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

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