Beet carpaccio with grilled asparagus and burrata
Ingredient list
Beetroot carpaccio with asparagus
1 precooked beet
3 spears green asparagus
1 burrata
1 lime
Olive oil
Salt, pepper, garlic, thyme
Walnuts, grilled tomato
How to do it:
- Peel the lower third of the asparagus and cut away any woody pieces.
- Cut the beet into thin slices or shave.
- Chop the walnuts into small pieces.
- Slowly brown the asparagus on all sides in a pan with olive oil. Add the garlic and thyme, pepper and salt. At this point, you can also grill the tomato.
- Place the slices of beet on the plate in a fan shape, place the asparagus on top, season with lime, pepper and salt. Decorate with the walnuts and the grilled tomato and top with a scoop of burrata.
Our tip
Beet crunch or sprouts are suitable as a highlight.
