Beetroot Carpaccio with Wasabi Sauce
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Beets
- 2 scallions
- 4 Tbsps Peanuts
- 6 slices Toast
- 5 Tbsps Crème fraiche
- 1 Tbsp Whipped cream
- ¼ tsp Wasabi
- salt
- freshly ground peppers
- lemon juice
Preparation steps
1.
Cook beetroots in a steamer for about 40 minutes. Remove and let cool.
2.
Rinse and dry scallions. Cut white parts diagonally into narrow rings and cut green parts into fine, long strips. Toast nuts in dry pan until golden yellow, remove from pan and cool.
3.
Cut bread into different shapes with cookie cutter and toast lightly on hot grill pan.
4.
Peel beetroots and cut into thin slices (or cut into rosettes).
5.
Mix crème fraîche with heavy cream and wasabi. Season with salt, pepper and a dash of lemon.
6.
Arrange beetroot slices on plates and drizzle with cream, sprinkle with nuts and scallion rings and garnish with toast and scallion strips. Serve.
