Beetroot Carpaccio with Salmon

by Editorial Staff

Very interesting to taste salad with an unusual combination of orange, baked beet and lightly salted salmon.

Cook: 1 hour 20 mins

Servings: 3

Ingredients

  • Medium beets – 1 pc.
  • Orange – 1 pc.
  • Lightly salted salmon (lightly salted salmon) – 100 g (it is better to take a ready-made cut)
  • Grated horseradish – 0.5 teaspoon (you can take ready-made, even with beet juice)
  • Olive oil – 1 tbsp
  • Salt
  • Greenery for decoration

Directions

  1. Cut the peel from an orange and remove the white fibers from the pulp.
  2. Wrap the beets in foil and bake until tender. (I bake more beets – useful for other dishes.) We bake in the oven at 180 degrees for about an hour. The time depends on the size of the beets. Readiness can be checked by piercing the foil with a toothpick.
  3. Cut the orange pulp into thin slices. Slice an orange over a plate to drain the juice. Peel the cooled beets and cut them into thin slices. Place on parchment to dry. Fish, if it is whole, cut into thin slices. For the sauce, add orange juice to horseradish, add oil and salt a little. Mix everything.
  4. Arrange the prepared ingredients for beetroot carpaccio in the glasses in layers:
    1st layer – salmon slices (salmon);
    2nd layer – beet circles;
    3rd layer – orange circle.
    Drizzle over the prepared sauce and repeat the layers up to the top of the glass. Decorate the beetroot carpaccio with greens and beets.

Bon Appetit!

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