Hello from Oakland, California !
I am so happy to be back to my Californian family.
We had an event for 50 people in San Francisco and it was a real biss to make some appetizers for them to celebrate Christmas.
We are heading to Chicago soon for another event then I’ll be back home in Nice to celebrate the holidays with my family.
How lucky I am to have some of my people all around the world and have the possibility to travel and work.
This recipe is something I make very often as it’s fast, fresh, pretty and yummy.
Ingredients, serves 2
-2 beetroot cooked
-Feta cheese crumbled
-1/4 of orange
Cut the beetroots very finely with a mandolin or a knife.
Place the slices nicely on a plate, crumble the feta cheese on the top.
Peel the orange with a knife without damaging the flesh cut some segments above a cup or bowl to keep the juice and place them on your plate (see video below).
Mix the juice of the orange with olive oil and drizzle on your carpaccio.
Add the parlsey cut finely on the top.
C’est tout ! Bon appétit 🙂