About this recipe:Very quick to prepare, this vegan starter is a delight for both the eyes and taste buds. Balsamic vinaigrette goes beautifully with this dish.
300g cooked beetroot, thinly sliced
1 tablespoon vinaigrette
1 1/2 teaspoons chopped pistachios
1 tablespoon fresh chopped parsley
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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.