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Carpaccio of red beetroot with black tapenade dressing

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2 beetroot of about 300 g each

Camargue Fleur de Sel Salt

2 spoonfuls Black Tapenade from Provence

8 spoonfuls olive oil

spoonfuls grated parmesan

Finely chopped spring onion

1 teaspoon lemon juice

1 teaspoon Modena Balsamic Vinegar or with figs

7-8 black Voatsiperifery peppercorns


1. Preheat the oven to 160 degrees.

2. Boil the beetroot in salted water.

3. Put the beetroot in the oven and bake in a fan oven for 30 minutes.

5. Remove the beetroot from the oven and leave to sweat for 2 or 3 hours with the salt.

6. Remove excess salt and leave to cool.

7. Make a marinade with the Black Tapenade, oilve oil, parmesan, onions, lemon juice and Balsamic Vinegar.

8. Cover a serving dish with the marinade.

9. Use a pointed knife or a mandolin and cut the beetroot in thin slices without peeling them.

10. Arrange the slices of beetroot in the dish.

11. Pour the olive oil and a few drops of Balsamic Vinegar with Peach over the beetroot slices and sprinkle pepper on top.

12. Serve immediately.


You can use boiled beetroot instead of salted beetroot.
You can cut the beetroot in little cubes abd mix them gently with the tapenade.