Beetroot carpaccio with pomegranate vinaigrette

Name: Beetroot carpaccio with pomegranate vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Rote Beteknollen (ca. 80 g); 2 TABLESPOONS Grenadine syrup; 1-2 TABLESPOONS Tarragon vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TABLESPOONS Sunflower oil; 2 TABLESPOONS Walnut oil; 1/2 bunch (approx. 50 g) Rocket; 1/2 Pomegranate

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Rote Beteknollen (ca. 80 g)
2 TABLESPOONS Grenadine syrup
1-2 TABLESPOONS Tarragon vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TABLESPOONS Sunflower oil
2 TABLESPOONS Walnut oil
1/2 bunch (approx. 50 g) Rocket
1/2 Pomegranate

Directions

1
Peel the beetroot and slice finely. Mix grenadine, vinegar, salt and pepper. Whip the oil into the mixture. Pour vinaigrette over the beetroot slices and leave to stand for approx. 1 hour.
2
Clean the rocket, wash and pat dry. Remove the pomegranate seeds from the skin. Arrange rocket in portions on plates. Drain the beetroot slices and arrange on the rocket. Sprinkle with remaining vinaigrette and sprinkle with pomegranate seeds.