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“Carpaccio trilogy” zucchini, mushrooms, beetroots, and raspberry dressing

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Ingredients

  • 1 zucchini
  • 1 cup clean mushrooms
  • 1 small beetroot, cooked
  • 2 oz parmesan cheese

Raspberry dressing:

  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • 1/2 cup raspberries
  • Salt and pepper
  • Raspberries for decoration

6 servings

Preparation

Thinly slice the zucchini, mushrooms, and beetroot.

For the dressing, mix all the ingredients until it looks like a lemon vinaigrette.

Grate the cheese thinly.

For the assembly, alternate a slice of zucchini, 2 slices of mushroom, and 1 slice of beetroot, and so on with all the vegetables.

Pour the dressing over the slices, then the grated cheese and raspberries.

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