Beetroot Carpaccio GF, RSF, V                 

This recipe is so quick and easy and on top of it delicious and full of goodness. It can be served as a starter or, if you make the portion slightly bigger, as a maincourse as well. It is refreshing, so it works perfect for a light meal in spring and summer. If you don´t have asparagus – no worries. In this picture I have used some finely chopped raw zucchini instead. Even some cooked broccoli would work fine. Try it out.

Serves 2 pax
  • 3 medium sized beetroots
  • A few stalks of green asparagus
  • Homemade pesto (basil, pine nuts, parmesan cheese, olive oil, lemon juice, salt, pepper)
  • Salt / pepper
  • Optional some mushrooms, spring onions…


  • Peel and boil the beetroot until soft(ish).
  • Let them cool off and slice them really thin.
  • Chop the asparagus into 3cm long pieces and boil (still a bit crunchy)
  • Place the beetroot slices nicely on a plate and garnish with the asparagus, some spring onion and sliced mushrooms.
  • Season with salt and pepper and drizzle a bit of your homemade pesto over it


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