Online: free Gottlieber Hüppen spend 250 or more
Show more
- Home
- Brands & Inspiration
- Recipes
- Healthy and balanced
- Chioggia beet carpaccio
Chioggia beet carpaccio
Nutrition facts per serving:
- Energy in kcal about 144
- Fat about 1g
- Carbohydrates about 22g
- Protein about 2g
This is needed
This is needed
for 4 people
Carpaccio
- 2 chioggia beets (approx. 150 g each), very thinly sliced
- 1 tbsp olive oil
- 2 pinches sea salt
Chutney
View these products
- 1 dl white wine vinegar
- 1 shallot, chopped
- 250 g plums, cut into segments
- 1 garlic clove, chopped
- 1 tbsp birnel (pear syrup)
- 0.25 tsp salt
- 1 handful garden cress
And that's how it's done
And that's how it's done
Carpaccio
Serve the sliced beetroot on plates, drizzle with oil, season with salt.
Chutney
In a pan, mix the plums with all the remaining ingredients and bring to the boil, simmer over a low heat for approx. 20 mins., season with salt, leave to cool, spoon the chutney on top of the carpaccio. Sprinkle with cress.
