Carpaccio of beet, pomegranate, parmesan shavings, basil oil

BEET CARPACCIO, POMEGRANATE, PARMESAN SHAVINGS, BASIL OIL

Portions : 4 - Preparation : 15 minutes - Cooking : 15 minutes

Ingredients

• 125 ml (1/2 cup) white vinegar
• 125 ml (1/2 cup) sugar
• 4 yellow beets, peeled
• 60 ml (4 tablespoons) lemon juice
• 60 ml (4 tablespoons) olive oil
• 8 fresh basil leaves, chopped
• 60 ml (4 tablespoons) Parmesan shavings
• 60 ml (4 tbsp.) pomegranate seeds
• salt and freshly ground pepper to taste

Preparation

1. In a saucepan of boiling water, add white vinegar, sugar, 15 ml (1 tbsp.) salt and beets. Boil for 10 minutes. Then leave to cool.
2. Using a mandolin, thinly slice the beets.
3. In a bowl, combine lemon juice, oil, basil, salt and pepper.
4. Place the beet slices on each serving plate, top with the vinaigrette, Parmesan shavings and garnish with pomegranate seeds.