Beetroot Carpaccio with Horseradish Dressing
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beetroot, cooked and peeled
- 2 shallot (s)
- 40 g frisée salad
- 40 g lamb`s lettuce
- 2 tablespoon vinegar (white wine vinegar)
- 1 teaspoon honey, liquid (acacia honey)
- 2 tablespoon oil (walnut oil)
- 2 tablespoon olive oil
- 30 g horseradish, fresher
- 0.5 ½ bunch chives
- 2 tablespoon hazelnuts, shaved
- 40 g sheep cheese (pecorino)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the beetroot into very thin slices and lay out on 4 plates, season with salt and pepper. Peel the shallots, slice them into very fine slices and sprinkle over them.
- Clean, wash, spin dry the salads and pluck them into bite-sized pieces.
- Mix the vinegar, salt, pepper and honey together. Beat in the oils and possibly some water. Peel, finely grate and add the horseradish. Mix the salad with the dressing and arrange on the beetroot slices.
- Rinse the chives, shake dry and cut into fine rolls. Scatter the hazelnut leaves over the carpaccio. Slice the pecorino into fine shavings and pour over.
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