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White plate with thinly sliced ​​beetroot topped with horseradish & yogurt

Beetroot carpaccio with horseradish & yogurt

  • 9 Ingredients
  • Mild

A really luxurious and easy-made side dish that not only taste fantastic but is also very stylish.

What to shop

Serves {0} portions
8 pcs rödbetor
1.5 dl matlagningsyoghurt
0.5 tsp Santa Maria Garlic Paste
0.5 tsp salt
0.5 dl pepparrot
0.5 dl persilja
2 tbsp olivolja
Santa Maria Tellicherry Black Pepper

How to prepare

  1. Pre heat the oven to 200 °C.
  2. Rinse the beetroots thoroughly and place on an oven tray with baking paper. Roast in oven for 30 minutes.
  3. Peel the beetroots when they have cooled slightly. Slice them really thin and lay out on a platter.
  4. Mix yoghurt, garlic paste and salt and drizzle on the beetroots.
  5. Grate the horseradish and finely chop the parsley.
  6. Top the beetroots with horseradish, parsley, olive oil, black pepper and salt.

Santa Maria is a part of the world food and flavouring division of Paulig group