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Beetroot Carpaccio

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Ingredients for 4 servings:

  • 500 g beetroot, balls, cooked
  • 1 tbsp mustard
  • 2 tbsp marmalade, orange, alternatively: quince jelly
  • White pepper, freshly ground
  • 2 tbsp white wine vinegar
  • 1 tsp vinegar, raspberry
  • 5 tbsp oil (walnut oil)
  • Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Slice the beets and arrange them on a platter. For the vinaigrette, combine the mustard, jam, salt, pepper, vinegar, and nut oil. Drizzle the mixture over the beets and let them sit for about 2 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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