Beetroot Carpaccio

Paleo | Vegan | AIP

This beetroot carpaccio is a super easy to make and healthy recipe. This salad recipe which uses raw beetroot and a balsamic vinegar based dressing makes the perfect fresh starter.

About This Recipe

Raw beetroot and a balsamic vinegar based dressing makes the perfect fresh starter.

Ingredients

– raw beetroot – extra virgin olive oil  – balsamic vinegar or apple cider vinegar – chopped parsley – pinch of salt

1. Peel the beetroot. Rince it under cold water to make sure you remove all the dirt. Using a mandolin slicer (technically, you can also use a knife but it will be tricky), very finely slice it (maximum 1mm thick). 2. Place the beetroot slices on a plate and drizle with the vinegar, olive oil and a pinch of salt. Add the parsley on top. And voilà!

Click below for the full recipes as well as other delicous beet recipes