Beetroot Carpaccio with Horseradish Cream and Walnuts

Paper-thin sliced beetroot meets creamy horseradish cream and crunchy walnuts. This starter can be prepared the day before and adds a colorful, wintry touch to the festive meal.

By yumbelo · 6 servings · 30 minutes

Ingredients

• 600 g Beetroot, pre-cooked
• 150 g Crème fraîche
• 80 g Walnut kernels
• 2 tbsp Apple cider vinegar
• 4 tbsp Cooking oil
• 1 tsp Honey
• 1 tbsp freshly grated horseradish
• 1 pc Shallot
• 1 bunch Bunch of dill
• 1 pinch Salt
• 1 pinch Pepper

Method

1. Peel the beetroot and slice it thinly with a mandoline or a very sharp knife.
2. Finely dice the shallot and whisk it together with the apple cider vinegar, honey, a pinch of salt and pepper, and 2 tbsp cooking oil to make a marinade.
3. Arrange the beetroot slices in a fan shape on six plates and drizzle with the marinade. Cover and refrigerate until serving.
4. Toast the walnuts without fat in a pan over medium heat for a few minutes until fragrant, then roughly chop them.
5. Stir the crème fraîche smooth with the freshly grated horseradish, a pinch of salt and pepper.
6. Spoon the horseradish cream onto the beetroot, sprinkle the walnuts over it and drizzle with the remaining cooking oil.
7. Rinse the dill, shake it dry, finely chop it and sprinkle it over the plates before serving.