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
| Ingredients |
|---|
| 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 |
| flingsalt |
How to prepare
- 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.