Pic by Franzi.
During the last weeks I was working on a flyer with tips to support and save the biodiversity on our planet. One recommendation I wrote was (obviously) to shop food regional and seasonal. As an example I named beet roots that would be nice to use for beet root soup. But the client I was writing the flyer for was more into ‘modern’ recipes, so I changed the beet root soup into a beet root carpaccio … and the rest of that day I was thinking about preparing myself such a carpaccio. You can’t imagine my happiness when I tasted my first bite of it that evening. Sometimes the smallest treats are just the best!
Ingredients: 2-3 cooked & peeled beet roots (from a vacuum pack), 125 g feta, a few basil leaves, salt, pepper, crema di balsamico
Preparation: Thinly slice the beet roots, arrange on a plate. Sprinkle with crumbled feta. Season with salt and pepper. Garnish with basil leaves. Drizzle with crema di balsamico.
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