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Little pick-me-up – beetroot carpaccio

updated

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Ingredients for 5 servings:

  • 4 large beetroots
  • 1 dashes vinegar
  • 1 tsp sugar
  • 1 pinch of salt
  • 150 g arugula
  • 100 g cream cheese or feta
  • 70 g walnuts
  • 25 g brown sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

from the show “The Perfect Dinner” on VOX from 01.12.2023

Peel the beets, then simmer in water with vinegar, sugar, and salt for about 20-25 minutes. Then let them cool, then slice them very thinly using a food processor or a mandoline. It’s best to wear gloves, as beets stain hands quickly. Wash and dry the arugula, and crack the walnuts. Place the nuts in a pan without oil, add the brown sugar, and caramelize the nuts. Let them cool. Arrange everything on plates and serve. Allyn prepared this recipe as an appetizer on Friday, December 1, 2023, on the show “The Perfect Dinner” – Day 5 from Rügen and the surrounding area.

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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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