John Myers
Clementine Lamb’s Lettuce on Beetroot Carpaccio
The perfect clementine lamb’s lettuce on beetroot carpaccio recipe with a picture and simple step-by-step instructions.
- 500 g Boiled beetroot
- 300 g Lamb’S lettuce
- 4 piece Clementine
- 30 g Speculoos made from shortcrust pastry
- 30 g Walnuts
- 6 cl Olive oil
- 3 cl Beer
- 6 cl Balsamic vinegar old
- Salt, pepper, sugar
- Image 1: Thinly slice the beetroot with the slicing machine or vegetable slicer (mandolin) and place on the plate 3: Season the whole thing with salt and pepper. Photo 4: Prepare the lamb’s lettuce and wash it well; peel the clementines and halve the pieces again; Dress the lamb’s lettuce and the clementines with the remaining olive oil and beer balsamic vinegar and season them lightly with a little salt, pepper and a pinch of sugar Photo 5: Chop the walnuts and the speculoos in a rustic way and roast them in a pan without fat Arrange the lamb’s lettuce nicely in the middle and distribute the roasted walnuts and speculoos over the salad and beetroot
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