Beetroot Carpaccio with Apple, Horseradish Sour Cream and Pine Nuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 ½ beetroot, precooked
- 1 apple
- 2 tablespoon sour cream
- 2 cm horseradish, freshly grated, alternatively hot horseradish from the jar
- 2 tablespoon pine nuts
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First roast the pine nuts in a pan without fat and let them cool.
- Slice the beetroot as thinly as possible and arrange on a plate like a roof tile. If necessary, add a little salt and pepper, I prefer it on its own.
- You can also prepare the beetroot fresh. To do this, wrap the tubers in aluminum foil with a little oil and cook in the oven for one hour at 180 degrees top / bottom heat. Then peel, I would recommend gloves, then process it further.
- You can also prepare the apples. To do this, put water and a little lemon juice in a bowl and place the grated apples there, weigh down if necessary, so the apple does not turn brown.
- Grate the horseradish and mix with the sour cream. Alternatively, stir in the horseradish from the glass.
- Spread the apple slices on the beetroot, garnish with the horseradish sour cream and the roasted pine nuts.
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