For the carpaccio :
4 medium-sized red beets
4 tablespoons of olive oil
1 tbsp balsamic vinegar
Salt and peper

For the cream :
1 celery stalk
10cl low-fat liquid cream with 5% fat content
1/4 of skim milk
1/4 bunch of chopped parsley
Salt and peper 
6 drops of Lime flavouring
Carpaccio de betterave et crème de céleri à l'arôme de Citron
Copyright © 2020 Carine Zurbach
Beet Carpaccio: 
Cut the beets into thin slices, with a mandolin it's very quick.
Place them in a rosette on large white plates preferably.
Mix the olive oil with the balsamic vinegar and pour over the beets.
Make a ball and leave to rest for 1 hour under a tea towel.
Add salt and pepper and coat the carpaccio.
Celery cream with lemon:
 Prepare the celery: peel it and remove the leaves and threads. Slice the stalks.
 In a non-stick pan, pour 1/4 l of hot water. Add chopped celery, salt and pepper. Cover and cook for 12 minutes.
 Blend the mixture in a blender. Then pour in the cream, milk, 6 drops of lemon flavouring and chopped parsley and place the cream in the fridge for 1 hour.
Lime Flavouring

Lime Flavouring

Invite the tropics in your kitchen