Beetroot carpaccio
40 min
Total Time
20 min
Cooking Time
20 min
Preperation Time
Ingredients
| 2-3 | Fresh beetroot (preferably all the same size) |
| 50g | Walnut kernels |
| ½ bunch | arugula |
| 2 tbsp | Olive oil |
| 1 tbsp | lemon juice |
| 1 tsp | White wine vinegar |
| 1 tsp | agave syrup |
| 1 tsp | Mustard |
| Coarse salt | |
| Coarsely ground pepper |
Instructions
Step 1 of 3:
Roughly clean the beetroot and boil for about 15 to 20 minutes. The tubers should still have a good bite after cooking. Peel the beetroot and then thinly slice it, preferably wearing disposable gloves.
Step 2 of 3:
Roughly chop the walnuts. Thoroughly wash and spin-dry the arugula. For the dressing, mix olive oil, lemon juice, white wine vinegar, agave syrup, and mustard. Season with salt and pepper.
Step 3 of 3:
Arrange the beetroot on a plate so that the individual slices slightly overlap. Then, use a brush to spread some of the dressing onto the beetroot slices. Distribute the arugula and walnuts over the top and drizzle with the remaining dressing. Serve with coarse salt and freshly ground pepper.
