Beetroot Carpaccio By Chef Henry Alexie Bloem

Salad, Vegetables

Ingredients

Beetroot 60 gr
Water cresh 15 gr
Basil leaves 15 gr
Coriander leaves 15 gr
Rocket leaves 15 gr
Green asparagus 25 gr
Tempeh crumbs 20 gr
Parmesan Cheese 15 gr
Balsamic vinegar 15 ml
Salad Oil 15 ml
Lime juice 10ml
Salt

Direction

  1. Boil beetroot, slice thinly, and arrange in a plate.
  2. Boil asparagus, mix with other vegetable ingredients.
  3. Stir balsamic vinegar, lime juice, salad oil and add salt for seasoning.
  4. Mix the vegetables with the vinaigrette well.
  5. Put the vegetables and the vinaigrette on top of the beetroot slices
  6. Sprinkle tempeh crumbs, add slices of cheese and decorate with teleng flowers.