Beetroot carpaccio

Published on 30 min side , prep-ahead , fall , winter

Ingredients

  • 1 beetroot
  • Olive oil
  • Flaked salt
  • Zataar optional
  • Balsamico vinegar optional

Instructions

  1. Boil or steam the beetroot until cooked through.
  2. Remove the beetroot skin or its hard extremeties only.
  3. Very thinly slice the beetroot and place the pieces on a place.
  4. Top with some olive oil, flaked salt, balsamico vinegar and zataar.