RCP: Beetroot Carpaccio

Here we have a starter based on beetroot&smoked trout and with a chive-vinaigrette as a final touch. Simple and delicious.........

Beetroot Carpaccio

Preparation

[Jenise]

Love beets served this way, Martin. It makes a lovely salad you can plate hours before a meal or even lay out on a large platter for family style service. I usually put thinly sliced red onions or shaved fennel underneath, though, so that the beets aren't hard to lift off the bottom of the plate (which otherwise, flat-on-flat, they seem to suction themselves to).

Jenise, therefore I brushed the plate a bit with the vinaigrette before I added the beetroots.

Nice week-end,
Martin

P.S. I am on my way to the spanish Island of Mallorca to look for the sun. It´s enough with these cold&gray days in Berlin........
Here is the hotel: http://www.designhotels.com/hotels/euro ... ia/maricel

Enjoy your trip Martin. Great choice on the hotel. One cannot go wrong with a Design Hotel. They are fantastic.

Vielen Dank, Dave! Yes, these hotels from "Design Hotel" are gorgeous, not the the first time that I booked a nice location from them.