Red beet, Parmigiano Reggiano and herb sauce

Parmigiano Reggiano

Parmigiano Reggiano

Standard Supplier 2nd December 2020
Parmigiano Reggiano

Parmigiano Reggiano

Standard Supplier

Red beet, Parmigiano Reggiano and herb sauce

40 min

Parmigiano Reggiano with some vegetables, It pairs perfectly with some beetroot and salad!


  • 200g red beet
  • 100g Parmigiano Reggiano
  • 100g fresh cut salads
  • 12 slices of French loaf-type bread
  • 1 bunch of parsley
  • 1 tablespoon pickled baby onions
  • 50ml extra virgin olive oil
  • 1 tablespoon white sesame seeds


Peel the beet and cut it into thin slices, dress it with oil and salt.
Toast the bread slices and cut the Parmigiano Reggiano into slivers.
Clean the parsley, put the leaves in a blender with the pickled onions and half of the oil.
Blend to a fine emulsion. Adjust the salt.
Assemble the dish with the beet, the slightly dressed salad, the slivers of Parmigiano Reggiano and bread croutons.
Dress with the herb emulsion and sprinkle with the toasted sesame seeds.

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