Beetroot carpaccio with horseradish & yogurt
- 9 Ingredients
- Mild
A really luxurious and easy-made side dish that not only taste fantastic but is also very stylish.
What to shop
No of portions
| Ingredients |
|---|
| 8 beetroots |
| 1.5 dl yoghurt |
| 0.5 tsp salt |
| 0.5 dl horseradish |
| 0.5 dl parsley |
| 2 tbsp olive oil |
| Santa Maria Tellicherry Black Pepper |
| flake salt |
How to prepare
- 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 UK Ltd ∙ Nimbus House, Maidstone Road ∙ Kingston, Milton Keynes, Bucks, MK10 0BD ∙ Telephone numbers: UK careline: 01908 933109 ∙ ROI: 1800 577 449