Beetroot and pear carpaccio with prawns

Name: Beetroot and pear carpaccio with prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium-sized pears; 3 TABLESPOONS Lemon juice; 4 smaller beetroot (approx. 75 g each); 1 TEASPOON Honey; 2 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Oil; 4 Stem(s) Parsley; 2 Spring onions; 8 (à 20 g; without head, without skin and without gut) raw prawns

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 medium-sized pears
3 TABLESPOONS Lemon juice
4 smaller beetroot (approx. 75 g each)
1 TEASPOON Honey
2 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Oil
4 Stem(s) Parsley
2 Spring onions
8 (à 20 g; without head, without skin and without gut) raw prawns

Directions

1
Wash the pears, dab dry, core them with an apple corer and cut them crosswise into slices, sprinkle with 2 tbsp. lemon juice. Peel beetroot, slice finely (preferably with disposable gloves!)
2
Mix 1 tablespoon lemon juice, honey and vinegar. Season with salt and pepper, fold in 3 tablespoons of oil. Wash parsley, shake dry, pluck leaves from the stalks, chop and stir into the vinaigrette
3
Heat 1 tablespoon of oil in a frying pan. Steam the pear slices for 2-3 minutes while turning, remove and let them cool down. Add 1 tablespoon of oil to the hot frying fat, fry beetroot for 4-5 minutes, turning, remove and let cool off.
4
Clean, wash and cut the spring onions into rings. Shrimps wash, dab dry. Heat 1 tablespoon of oil in a frying pan, fry the prawns for 4-5 minutes, season with salt and pepper, remove
5
Arrange the pear slices and beetroot alternately on 4 plates, place 2 prawns on each, sprinkle with spring onions and sprinkle with dressing. Delicious with baguette bread