Beetroot Carpaccio with Gorgonzola



Peel the onions. Slice the onions and the cooked beetroot with the Gourmet Slicer into fine slices.

Fry the onions in oil and add the gorgonzola to it. Put a small piece of gorgonzola aside to top the dish at the end.  Zest the lemon on the Zester Blade and add the zest with salt and pepper to the gorgonzola mixture. Slowly add the lemon juice to taste.

Arrange the sliced beetroot on a plate and spread the warm gorgonzola sauce over. Garnish with parsley and some crumbles of gorgonzola.

This recipe can also be prepared without onions and a simple blue cheese instead of Gorgonzola cheese.

This option is a little milder in taste.