Beet carpaccio with pistachio pesto

Name: beet carpaccio with pistachio pesto
Cook time: 25 min
Total time: 85 min
Yield: 4
Ingredients: 2 raw beetroot; 2 yellow beet; 2 Chioggia beet; 30 g peeled pistachio nuts; 0,5 lemon; 0,5 toe garlic; 10 g fresh flat parsley; 5 el mild olive oil; 2 el apple cider vinegar; 50 g misticanza salad; 1 tl sea salt crystals

Appetizer for Christmas: carpaccio of different colors beet with pistachios, salad, salt, parsley and garlic.

Ingredients

Kitchen Stuff

1 large baking dish (20 x 30 cm)
1 mandolin or food processor
1 food processor

Directions

Preheat the oven to 200 ° C. Put the red and yellow beets and Chioggia beets in the baking dish.
Cover with aluminum foil and pop the beets in the middle of the oven for 1 hour.
Allow to cool and peel. Keep the beet varieties separate and cut them into wafer-thin slices with the mandolin or food processor.
Cut the rest of the raw Chioggiabiet into wafer-thin slices and then into strips of 3 mm (julienne).
Roast the nuts for 5 minutes in a frying pan without butter or oil on low heat. Clean the lemon, grate the yellow skin and squeeze out the fruit.
Grind the grater, 1 tbsp juice (per 4 persons), the nuts, garlic, parsley and oil in the food processor into a coarse pesto. Add pepper and possibly salt.
Divide the beetments into the plates in circles and sprinkle with the vinegar.
Put some salad in the middle. Divide the pesto over the beets and sprinkle with the beet julienne and some sea salt crystals.