This morning I was in my greenhouse when my eye fall on my Chioggia beets. At that point I new what to prepare for lunch: Chioggia Beet Carpaccio with a refreshing yogurt dressing! I harvested the chioggia beet, mint, and some salad leaves and I went into the kitchen to prepare an awesome tasty and healthy lunch for myself. I was so excited about this simple recipe that I decided to share it with you. The yoghurt dressing is awesome.
Ingredients
- 1 large Chioggia beet, thinly sliced
- A small hand of fresh mint leaves, finely chopped
- Fresh salad leaves (whatever you like)
- A handful of walnuts, roughly chopped
- 50 ml Greek yogurt
- A little bit of honey
- A splash of extra vierge olive oil
- A small squeeze of lemon juice and little bit of zest of the lemon
Instructions
- After washing the Chioggia beet slice the beets into thin slices. Use a sharp knife or maybe you have a mandoline to use.
- Arrange the thinly sliced beets on a serving platter in a single layer. Add the salad leaves on top.
- Now, let’s prepare the yogurt dressing. Mix the Greek yogurt, honey, olive oil, lemon juice, lemon zest and mint. Taste and adjust to your preference.
- Drizzle the yogurt dressing over the Chioggia beet and salad.
- Lastly, sprinkle the roughly chopped walnuts over the carpaccio. This will provide a delightful crunchy texture and nutty taste.
- Your Chioggia Beet Carpaccio with fresh yogurt dressing is now ready to be served!
I hope you enjoy this recipe as much as I did. Bon appétit!