Very quick to prepare, this vegan starter is a delight for both the eyes and taste buds. Balsamic vinaigrette goes beautifully with this dish.
Be the first to make this!
300g cooked beetroot, thinly sliced
1 tablespoon vinaigrette
1 1/2 teaspoons chopped pistachios
1 tablespoon fresh chopped parsley
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:5min › Ready in:5min
Arrange beetroot slices on a plate in a pinwheel fashion, starting in the centre and laying down slices in a circle, slightly overlapping. Drizzle with vinaigrette; sprinkle with pistachios and parsley. Serve.
For ultra-thin and uniform slices of beetroot, it's best to use a mandoline slicer.