Vegetarian Salad Carpaccio Style

I knew about meat dishes done carpaccio style however I never knew about vegetarian salad to be done this way.

Now this salad is something really different and well worth the effort of getting the veges all nice and thin. I especially love the colour of the golden beetroot. Beetroots in general are very healing for the liver so try to include them more and more in your repertoire of healthy meals.

You will need a mandolin or serious ninja knife skills to get the beetroot nice and thin but the results will be so worth it.

You could use red beetroot instead of golden but remember to wear gloves otherwise you will have very pink fingers.

 

Serves: 4 People

Ingredients


1 bulb Fennel sliced very thinly


1 whole Beetroot (Golden) peeled and very thinly sliced


1 whole Tomato sliced very thinly


1 floret Broccoli sliced very thinly


1 cup lettuce mixed variety


1 tbsp basil leaves freshly chopped


1 lemon


1 tbsp olive oil


 Black Pepper to taste


tbsp Parmesan cheese grated

Instructions


All of the vegetables must be sliced as thinly as you possibly can.

Trim the bottoms off the beetroots so that it doesn't roll around on your chopping board.


Arrange the vegetables on a platter, just like the photo if you like. for presentation purposes keep the display pattern neat and symmetrical.


Squeeze the lemon juice and drizzle the olive oil all over and then follow it with the chopped fresh basil, ground black pepper and finish it off with a sprinkle of parmesan cheese.


Recipe Notes


You could use a red beetroot instead if you cannot get hold of golden beetroots. This is a visually stunning salad and would be welcome at any dinner party.

Image courtesy of: cooking.nytimes.com

 

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