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Chioggia beet carpaccio
35 m active | 35 m total
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
  • 2 chioggia beets (approx. 150 g each), very thinly sliced
  • 1 tbsp olive oil
  • 2 pinches sea salt
  • 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
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And that's how it's done
And that's how it's done
Serve the sliced beetroot on plates, drizzle with oil, season with salt.
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.