Beetroot Carpaccio with Grana and Pine Nuts

Name: Beetroot Carpaccio with Grana and Pine Nuts
Prep time: 15 min
Total time: 15 min
Yield: 4 Portionen
Ingredients: 4 piece Precooked red beetroot; 50 g Grana Padano; 30 g Pine nuts; 1 bunch Parsley; 3 tbsp White wine vinegar; 6 tbsp Olive oil; 1 pinch Salt; 1 pinch Pepper

Salad

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Cook Time

15 min

Servings

Difficulty

Easy

Prep Time

15 Min

This Thermomix® recipe for Beetroot Carpaccio with Grana and Pine Nuts is ready in 15 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This beetroot carpaccio is an explosion of flavors and colors! The sweetness of the beetroot perfectly matches the flavor of Grana Padano and the crunchiness of toasted pine nuts. A light and quick dish to prepare, perfect as an appetizer or as a main course for a light lunch. I especially love it in autumn, when beetroots are at their best. Try it, it is really delicious and super easy to make with our beloved Thermomix®!

Ingredients (8 ingredients)

4 piece Precooked red beetroot
50 g Grana Padano
30 g Pine nuts
1 bunch Parsley
3 tbsp White wine vinegar
6 tbsp Olive oil
1 pinch Salt
1 pinch Pepper

Preparation (5 steps)

Toast the pine nuts

Thermomix® Setting

3 min/248°F/Speed 1 120

Pour the pine nuts into the Mixtopf and toast for 3 Min./120°C/Stufe 1. Transfer the pine nuts to a bowl and let them cool.

180

Cut the beetroots

Cut the precooked red beetroots into thin slices. If necessary, remove the outer skin.

Prepare the vinaigrette

Thermomix® Setting

10 sec/Speed 3

Pour 3 tablespoons of white wine vinegar, 6 tablespoons of olive oil, a pinch of salt and a pinch of pepper into the Mixtopf. Mix for 10 Sek./Stufe 3.

Assemble the carpaccio

Arrange the beetroot slices on a tray, overlapping them slightly. Pour the vinaigrette over the beetroot slices evenly.

Add Grana, pine nuts and parsley

Thermomix® Setting

3 sec/Speed 5

Make Grana Padano flakes with the appropriate tool or with a potato peeler. Finely chop a bunch of parsley in the Mixtopf for 3 Sek./Stufe 5. Distribute the pine nuts, Grana Padano flakes and chopped parsley over the beetroot slices.