Carpaccio with beetroot and nuts
Ingredients
- 2-3 beetroot
- 50 g walnuts or hazelnuts
- ½ organic lemon
- 3 tbsp olive oil
- 1 tsp whole grain mustard
- 1 tsp honey
- salt, to taste
- 100 g feta, to taste Optional
- 50 g rocket, optional
Utensils
- kitchen scales
- pan
- cutlery
- peeler
- cutting board
- knife
- frying pan
- plate, flat
- grater
- bowl
- whisk
Instructions
- Cook the beets for about 90-120 minutes, depending on the size of the bulbs, until they are done.
- Let them cool and peel them.
- Cut them into wafer-thin slices or grate them.
- Place the beetroot slices on a flat plate .
- Chop the nuts roughly.
- Roast in a pan without fat for about 2-3 minutes.
- Wash the lemon thoroughly.
- Grab the zest with a fine grater and squeeze out the juice.
- Lemon juice and – for the dressing Mix the peel, olive oil, mustard and honey in a small bowl with a whisk.
- Salt to taste.
- Drizzle the dressing over the beetroot carpaccio.
- Sprinkle the nuts on top.
- Dice the feta.
- Rinse the rocket, dry Dab.
- Serve the carpaccio with feta and rocket, if you like.
- Serve the carpaccio with beetroot and nuts as a starter.
Since beetroot stains very intensely, it is best to use gloves to process the fresh tubers. Instead of fresh tubers, you can use boiled, vacuum-packed tubers. This saves a lot of preparation time.
