Beetroot carpaccio with bacon vinaigrette

Name: Beetroot carpaccio with bacon vinaigrette
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 beetroot (approx. 200 g each); 7-10 Tbsp Salt; 50 g Walnut halves; 100 g Bacon; 150 g Lamb's lettuce; 2 small apples; 8 TABLESPOONS Cider vinegar; 6 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 beetroot (approx. 200 g each)
7-10 Tbsp Salt
50 g Walnut halves
100 g Bacon
150 g Lamb's lettuce
2 small apples
8 TABLESPOONS Cider vinegar
6 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Cook beetroot in boiling salted water for 40-45 minutes. Roast walnuts in a pan without fat and chop them coarsely. Halve 4 bacon slices. Cut remaining bacon into strips and fry them crisply in a pan without fat. Remove the bacon from the pan and let it drain on kitchen paper.
2
Put the slices of bacon into the pan, fry until crispy and place on kitchen paper. Clean the lamb's lettuce and wash thoroughly. Drain the beetroot and let it cool down in cold water. Clean and peel the beetroot and slice or slice it thinly. Put slices of beetroot on 4 plates. Arrange lamb's lettuce in the middle. Wash and quarter apples and remove the core. Cut each quarter into thin slices and spread on the beetroot. Season vinegar with salt, pepper and a pinch of sugar. Fold in the oil.
3
Wash and quarter apples and remove the core. Cut each quarter into thin slices and spread on the beetroot. Season vinegar with salt, pepper and a pinch of sugar. Fold in the oil. Add walnuts and bacon and stir again. Spread vinaigrette over carpaccio and salad. Garnish salad with 2 halved bacon slices