Courgette carpaccio with beetroot oil - Primaflor
Courgette carpaccio with beetroot oil
Low difficulty
10 min 

INGREDIENTS (2 personas)

Courgette Carpaccio

  1. Olive oil | 0,01 lt
  2. Courgette | 0,1 kg
  3. Carrot | 0,1 kg
  4. Cherry tomatoes | 0,02 kg
  5. Baby leaf shoots | 0,1 kg
  6. Kale | 0,01 kg
  7. Raspberry | 0,01 kg

Carpaccio sauce

  1. Beetroot oil | 0,03 lt


Courgette Carpaccio

  1. Using a mandoline or knife, cut the courgette in thin slices and put in some cold water to keep them from going soft.
  2. Put the shoots in a dish and put to one side

Carpaccio sauce

  1. Put all the ingredients in a bowl and whisk together. Put aside until later


  1. Drain off water from courgettes
  2. Dry the microvegetable baby leaves
  3. Put the beetroot oil in a bottle


  1. Arrange the courgette in a rose shape in the centre of the dish
  2. Rinse off the vegetables and place them evenly over the courgette.
  3. Add the baby leaves shoots around the courgette
  4. Drizzle some beetroot oil over the vegetables


CATEGORIES: Recipes, Salads without gluten or lactose

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