Beetroot Carpaccio

 A cheap, simple, and refreshing recipe, this beetroot carpaccio should be savored with a Chablis Premier Cru from a classic year like 2012 or 2014. Enjoy under a shady tree on a summer’s day…

List of ingredients

Serves 4

250g cooked beetroot
1 organic lemon
Sea salt
Ground black pepper
Olive oil
A small bunch of chives
15g bottarga

Difficulty :
  • 3 sur 4
  • 3 sur 4

Sommelier’s tip

 Chablis Premier Cru Côte de Léchet

This wine is wonderfully subtle on the nose. It reveals aromas of elderberry and sweet fruity notes. On the tongue, it is delicate and extremely mineral, giving it an almost savory character. It can be kept for a minimum of 15 years. 


1. Slice the beetroot very thinly and zest the lemon. Squeeze the juice and mix with the salt, sugar, pepper, and olive oil. It should taste fresh and lemony without being acidic. Leave the beetroot to marinade in the lemon mixture for two hours.

2. Chop the chives finely. Use a vegetable peeler to peel the bottarga, and then cut into thin strips.

Arrange the beetroot on a plate and sprinkle with the chives, bottarga and lemon zest. Serve immediately and enjoy with a glass of Chablis Premier Cru!

Beetroot Carpaccio Dorthée Beil//Chablis/Bourgogne/Burgundy/French wine/

The author of this recipe

Dorothée Beil is one of the six winers of the blogger challenge organized by Chablis Wines with the german Magazine Effilée.

Dorothée Beil, is from Munich and is both a food blogger  and passionate collector, with over 2,000 cookery books to her name. 

Your comments