Try this amazing “Vegetarian Carpaccio”!
Total Time: 8 min | Prep: 8 min | Cook: 0 min
1 golden beet, peeled and sliced very thin
1 ripe tomato, sliced very thin
1 bulb of fennel, sliced very thin
1 broccoli floret, sliced very thin
1 cup frise or lettuce
1 tablespoon fresh basil or parsley
1 tablespoon olive oil
Black pepper to taste
1 tablespoon Parmesan cheese, grated
Slice the vegetables very thin. It helps to trim a little off the bottom of the beet so it remains stable on the cutting board.Arrange the vegetables on a platter in the manner shown in the photo. It is important to keep your pattern neat and symetrical. Using a large platter is ideal.Sprinkle the platter with the lemon juice and olive oil followed by the basil, pepper, and Parmesan cheese.