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Beetroot carpaccio with sour cream and horseradish dressing

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Ingredients for 2 servings:

  • 2 large beetroots, cooked
  • 2 tbsp sour cream
  • 1 tsp horseradish
  • e.g. salt and pepper
  • n. B. herbs, fresh, chopped, e.g. chives, parsley

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cut the beetroot into thin slices and arrange them fan-shaped on plates or platters. Mix the sour cream with the horseradish and season with salt and pepper. Spread the mixture over the beetroot either in dots or in individual dollops. Garnish with herbs of your choice.

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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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