Beetroot carpaccio with horseradish & yogurt
- 9 Ingredienser
- Mild
A really luxurious and easy-made side dish that not only taste fantastic but is also very stylish.
Indkøbsliste
Antal portioner
| Ingredients |
|---|
| 8 stk rødbeder |
| 1.5 dl yoghurt |
| 0.5 tsk Santa Maria Garlic Paste |
| 0.5 tsk salt |
| 0.5 dl peberrod |
| 0.5 dl persille |
| 2 spsk oliven olie |
| Santa Maria Tellicherry Black Pepper |
| flage salt |
Forberedelser
- Pre heat the oven to 200 °C.
- Rinse the beetroots thoroughly and place on an oven tray with baking paper. Roast in oven for 30 minutes.
- Peel the beetroots when they have cooled slightly. Slice them really thin and lay out on a platter.
- Mix yoghurt, garlic paste and salt and drizzle on the beetroots.
- Grate the horseradish and finely chop the parsley.
- Top the beetroots with horseradish, parsley, olive oil, black pepper and salt.
Paulig Denmark A/S ∙ Ringager 2A ∙ 2605 Brøndby ∙ Telefon: 4396 7900