Beetroot carpaccio with chicory and burrata | Recipe | V-ZUG Israel
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Cooking tools:
- Food probe
- Oven
- Baking sheet
- Parchment paper
- Refrigerator
- Mandoline
- Microplane
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Pepper mill
- Serving platter
- Plate
Ingredients
- 2 beetroots (each about 300 g)
- 1 tsp olive oil
- ½ tsp salt
- 1 head of chicory
- ½ lemon
- 1 pinch of sugar
- 1 pinch of salt
- Some pepper
- 2 tbsp olive oil
- 2 tbsp hazelnuts
- 4 small burrata (each about 50 g)
- Some olive oil
- ½ bunch of dill
- Some fleur de sel
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