Beetroot carpaccio with oranges and basil pesto

Everything fits here: both sweetness and bright savory flavors, and simplicity, elegance, colors, health...Oh, to put it mildly, it's a perfect salad or snack, it depends on how you serve it. The main players here are beetroot and basil pesto, so make sure they get enough attention.

You will need:
• Fried/boiled beets
• Basil pesto
• Oranges
• Grapefruit
• Balsamic vinegar with honey
• Balsamic orange vinegar cream
• Unfiltered Kalamata Extra virgin olive oil
• Parmesan
• Salt, pepper

Improvise the quantities according to the amount of salad you want to make. Cut the boiled beetroot into very thin slices. Mix vinegar with honey, oil, salt, pepper in a glass and shake well. Pour over the beets and leave overnight, or at least 4 hours.
Create. Play it. Combine the beets with lettuce, finely chopped orange, parmesan "shaved" with a potato grater and, of course, basil pesto. Beetroot marinade will make a great topping, and drops of orange balsamic cream will add a savory accent.

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