Beetroot Carpaccio with Walnuts and Fresh Horseradish
15 min
Knuspr-Küche
Preparation method
Ingredients overview
- 2 cooked beetroots
- 2 tbsp balsamic vinegar
- Balsamic glaze
- 4 tbsp plant-based crème fraîche
- 3 tbsp olive oil
- 8 tbsp chopped walnuts
- freshly grated horseradish
- Salt
- Ground pepper
1
Slice the beetroot into very thin slices. Then arrange them fan-shaped on four plates.
2
Mix the balsamic vinegar, balsamic glaze (alternatively agave syrup or a little sugar), salt, pepper, and 3 tbsp olive oil, and generously drizzle it over the beetroot slices.
3
Place a dollop of plant-based crème fraîche in the center of the beetroot and garnish with the chopped walnuts. Finally, grate fresh horseradish over it.
Ingredients
Price per portion:€ 9.38
Ingredients
You probably have at home
Nutritional values
Energy value
899.56 kJ215 kCal
Under an hour
35 min
