Beetroot carpaccio with horseradish & yogurt
- 9 Ingrédients
- Mild
A really luxurious and easy-made side dish that not only taste fantastic but is also very stylish.
Que faut-il achêter
Nombre de portions
| Ingredients |
|---|
| 8 pcs betteraves |
| 1.5 dl yaourt |
| 0.5 càt Santa Maria Pâte d'Ail |
| 0.5 càt sel |
| 0.5 dl pepparrot |
| 0.5 dl persilja |
| 2 càs d’huile d’olive |
| Santa Maria Tellicherry Black Pepper |
| flingsalt |
Comment préparer
- 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.
Santa Maria Benelux ∙ Sallandhaven 2 ∙ 3433 PS Nieuwegein ∙ The Netherlands ∙ Tel: +31 30 6023490