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Carpaccio of Beef with Pickled Baby Beetroots and Salsa Verde

Seared beef fillet served with homemade pickled baby beetroots, zesty salsa verde, and charred garlic-rubbed sourdough bread.

BeefItalianAppetiserGourmetMake-Ahead
Estimated Nutrition
Calories
1245.2
kcal / serving
2490.4 kcal total
Carbs
98.3g
per serving
196.5 g total
Fat
76g
per serving
152 g total
Protein
42.1g
per serving
84.2 g total
Cook Time
35
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
200
g
Caster Sugar
CondimentsSauces
200
ml
White Wine Vinegar
2
tbsp
Capers
drained
Fruits
1
piece
Lemon
unwaxed, zest only
GrainsCereals
0.5
loaf
Sourdough
sliced
Meat
300
g
Beef Fillet
trimmed
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
3
tbsp
Mint
fresh, roughly chopped
3
tbsp
Basil
fresh, torn
3
tbsp
Flat leaf Parsley
roughly chopped
1
clove
Garlic
finely chopped
1
clove
Garlic
peeled, left whole
OilsFats
1
tbsp
Olive Oil
3
tbsp
Extra Virgin Olive Oil
2
tbsp
Olive Oil
2
tbsp
Extra Virgin Olive Oil
to serve
Seafood
4
piece
Anchovies
roughly chopped
Vegetables
1
bunch
Baby Heritage Beetroots
sliced on a mandoline
1
piece
Banana Shallot
finely chopped
1
piece
Shallot
finely chopped
15
g
Bull's Blood Leaves
including baby leaves
0.5
bunch
Watercress
0.5
piece
Red Onion
finely diced

Method

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