This is the easiest appetizer in the world - that is if you like beets and some do not. Very thin slices of beet are made with a madoline and then topped with a generous helping of olive oil. Flavored olive oil also works well with beet carpaccio. Salt and pepper to taste. Served with parsley. Cilantro also works.
© 2019 Barbara Wrigley McDevitt ~ Southwest Florida ~ Minneapolis, Minnesota Food Photographer