Black Radish Salad on Beetroot Carpaccio
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 beetroot, cooked
- salt and pepper
- 1 tablespoon balsamic vinegar
For the salad:
- 125 g radish (s), black
- 4 tablespoon yogurt
- 1 tablespoon mustard
- 1 tablespoon oil
- 2 tablespoon balsamic vinegar, e.g., Grape balsamic vinegar
- salt and pepper
- sugar
- Herbs, fresh, chopped (e.g. chives, parsley )
- 4 tablespoon sunflower seeds, roasted
Print Recipe
Pin Recipe Instructions
- Cut the beetroot into thin slices and place them in a fan shape on plates or platters. Season with salt and pepper and drizzle with balsamic vinegar. You may also need a little more balsamic vinegar.
- Peel and rape the radishes. Make the dressing from yogurt, mustard, oil and vinegar and season to taste. Mix the dressing with the radish and spread the salad on the carpaccio. Sprinkle herbs and sunflower seeds on top.
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