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Starter. Vegetarian.

Beetroot carpaccio with South Tyrolean mozzarella, rocket and a vinaigrette made from South Tyrolean Apple

Time to prepare: 30 min.
4 servings
A Simply guat-Rezept by Barbara Prantl


4 servings
    • 2 mozzarella balls with the South Tyrolean seal of quality
    • a little cheese with the South Tyrolean seal of quality
    • 1 South Tyrolean Apple PGI (Fuji)
    • 2 raw beetroots
    • 1 bunch of rocket
    • 1 lemon
    • some olive oil
    • salt
    • pepper
    • dried herbs with the South Tyrolean seal of quality to garnish (if you like)


Time to prepare: 30 min.

Use a mandoline to cut the raw beetroots into very thin slices. Distribute across four plates. Tear the mozzarella balls into small pieces and place them on top of the beetroot carpaccio. Salt and season.

To make the apple vinaigrette, peel and deseed a Fuji apple and cut it into very small, even cubes. Put the apple cubes into a small bowl and drizzle lemon juice on top. Add olive oil, salt and pepper to the apple. Mix well, arrange the rocket on the plate and drizzle the vinaigrette over the beetroot carpaccio.

Grate the cheese over the beetroots and the apple vinaigrette and garnish the dish with dried herbs.

    Click here for the italian video!

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