Heirloom beetroot carpaccio πŸ’š

In 1950, Giuseppe Cipriani, the founder of the Venetian restaurant Harry’s Bar, invented a red and white dish honoring the colors characteristic to Vittore Carpaccio’s paintings. While the original dish excels with thinly sliced raw beef served with Parmesan cheese as well as lemon and olive oil, my version is vegetarian and based on radiant heirloom beetroots and creamy goat cheese.

Thinly slice heirloom beetroots (I used Chioggia) with a mandoline. Place overlapping beetroot rounds into a circle. Top with slices of semi-hard goat cheese, purslane and beetroot sprouts. Drizzle with a dressing consisting of olive oil, white aceto balsamico, orange juice, fleur de sel and black pepper.


7 Comments Add yours

  1. Fine composition: the Chioggia variety is my favourite-incidentally. πŸ™‚

    Liked by 1 person

  2. Mums! says:

    Grazie, bella 😘 I like the earthy, yet sweet taste of the Cioggia beet very much, too πŸ˜‹

    Liked by 1 person

  3. milk and bottles says:

    Delicious and love ur posts all of them plz follow me back too

    Liked by 1 person

  4. Mums! says:

    Thank you so much, dear! πŸ˜˜πŸ™πŸ»


  5. milk and bottles says:

    I welcome and thank you, how long have you been blogging and is it worth it

    Liked by 1 person

  6. Mums! says:

    I’ve been blogging for almost ten months now. Blogging combines two passions of mine – cooking and writing. I do it for fun and I only post when I have time to do so. That’s an approach resonating with me. So yes, it’s definitely worth it.


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