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Beetroot carpaccio with dip

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Ingredients for 2 servings:

  • 3 beetroot, fresh
  • some olive oil and balsamic vinegar
  • salt and pepper
  • 1 cup cottage cheese
  • 2 tsp horseradish (creamed horseradish)
  • 1 clove(s) garlic

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Don’t cook the beetroot; just peel and slice thinly. Fry the slices in olive oil for a few minutes on both sides (they can get a little brown). Remove from the pan, drain on kitchen paper, and place on a plate. Drizzle with balsamic vinegar and gently season with salt and pepper. Mix the cottage cheese with the horseradish and the chopped or crushed garlic, also gently season with salt and pepper. Using a teaspoon, scatter the cream in small heaps over the carpaccio.

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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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