Beetroot and zucchini carpaccio with parmesan
To start a healthy meal, here's a great recipe: Beetroot and zucchini carpaccio with parmesan cheese.
1. Peel and dry beetroot. Wash and cut the ends of the zucchini. In a bowl, combine lemon juice, 1 pinch of salt and pepper, and gradually add the olive oil while whisking.
2. Using a mandoline, finely slice the beetroot. Arrange all slices in a large dish. The same way, slice the zucchini lengthwise and arrange in a second plate. Brush generously the vegetables with lemon seasoning and marinate for 10 minutes.
3. With a vegetable peeler, shave parmesan cheese. Wash, dry and thin out chervil. slice the onions keeping some green.
4. In the plates, spread harmoniously beetroot slices, zucchini slices, parmesan shavings, spring onions and a few sprigs of chervil. Pour the remaining sauce and enjoy immediately.
Discover more carpaccio recipes:
Sea bream carpaccio with mango
Photo credit: Sucré Salé
