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Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Beet Carpaccio

Kahr-PAH-choh

Preparation info
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Roasted and peeled red beets

Method

Procedure

Preparation

  1. Using a mandoline, slice the beets paper-thin.

Plating

  1. Dip each beet slice in the vinaigrette and arrange the slices in overlapping concentric circles on a cool 12-in. (30-cm) plate.
  2. Grind pepper over th

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