Beetroot carpaccio with parmesan and truffle dressing
DIFFICULTY
very easy
very easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 7-10 Tbsp Ingredients for 4 people:
- 7-10 Tbsp For the carpaccio:
- 1 Onion
- 4 (approx. 600 g; alternatively precooked vacuum packed red beets) fresh beetroot
- 200 ml Vinegar
- 3 Bay leaves
- 100 g Sugar
- 3 TABLESPOONS Salt
- 7-10 Tbsp For the truffle dressing:
- 2 TABLESPOONS Icing sugar
- 2 TABLESPOONS Lime juice
- 2 TABLESPOONS Truffle oil Trüffelöl
- 2 TABLESPOONS Sunflower oil
- 1 TABLESPOON Truffle Paste Trüffelpaste
- 50 g Parmesan (piece)
- several sheets Frisée salad
Directions
- 1
For the carpaccio, peel and halve the onion. Clean the beetroot. Bring vinegar, 3 l water, bay leaf, sugar, salt and beetroot to the boil. Cover and cook for about 20 minutes. Let the beetroot cool down in the stock and then peel it. (Attention! They stain strongly, please
- 2
wear disposable gloves). Pre-cooked beetroot should only be drained and pat dry well. For the truffle dressing mix icing sugar and lime juice. Stir both oils vigorously underneath. Stir in truffle paste. Slice Parmesan cheese into shavings. Clean, wash, shake dry and pluck smaller
- 3
Slice the beetroots into very thin slices and spread them on four plates like roof tiles. Sprinkle with the truffle dressing. Sprinkle with parmesan and frisée. Serve with baguette
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