Carpaccio of Beetroot with Pesto, Parmesan Cheese and Pine Nuts

Serves: 4 Persons
Preparation time: 20 minutes
Cooking time: 10 minutes
Techniques: Cutting techniques, puree




  1. First, start with the pesto.
  2. Begin by blending the olive oil, lemon juice, garlic and salt together in a blender until the garlic is relatively smooth.
  3. Depending on your blender you may need to add a little bit more oil so that the blades can break up the garlic.
  4. Then add in the basil leaves.
  5. Blend until smooth. When done, mix into the (grated) parmesan cheese.
  6. Next, on a mandolin, or the largest side of a cheese grader, thinly slice the beet.
  7. Whisk together the ingredients for the vinaigrette.
  8. Take half of the vinaigrette mixture and toss it with the beets.


  1. Assort the beet nicely on a dish.
  2. Delicately add the cheese, pesto and generously drizzle the remaining amount of the vinaigrette over the top.
  3. Garnish with some left over basil leaves.