Beetroot Carpaccio with Walnuts and Fresh Horseradish

Name: Beetroot Carpaccio with Walnuts and Fresh Horseradish
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Deutsche Küche
Ingredients: 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

4 servings

Buy all ingredients right below the recipe

Ingredients

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

Preparation

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.

Knuspr-Küche

Serve these croquettes as finger food at your next party – they can be prepared in advance and taste excellent even lukewarm!