Beetroot Carpaccio

Beetroot Carpaccio


  1. Beets 0.5 kg
  2. Green onion 1 beam.
  3. Sweet mustard 2 teaspoons
  4. Hot mustard 1 teaspoon
  5. Wine vinegar 2 tablespoons
  6. Refined sunflower oil 3 tablespoons
  7. Pepper to taste
  8. Salt to taste
  • Main ingredients: Beets, Mustard, Greens


Boil or bake beets in the oven until soft. Let cool and cut into thin slices. Arrange on a plate in one layer.
Mix sweet, spicy mustard, wine vinegar, sunflower oil, pepper, salt. Add finely chopped green onions and mix. Apply the resulting mixture on top of beets. Put in the refrigerator for 20-30 minutes.