Carrot and beetroot canapés

Carrot and beetroot canapés

Total: 50 min. | Active: 20 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 268 kcal
, Fat: 22 g
, Carbohydrate: 12 g
, Protein: 2 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pickled beetroot

½ dl water
½ dl red wine vinegar
½ tbsp sugar
1 tsp mustard seeds
¼ tsp salt
50 g raw beetroots, cut lengthwise into slices approx. 2 mm thick

Carrots

400 g carrots halved crosswise, shaved lengthwise into slices approx. 3 mm thick
salted water, boiling
some ice cubes

Mayonnaise

100 g mayonnaise
1 tsp hot mustard
1 organic orange, use a little grated zest and 1 tsp of juice

To serve

10 g Micro greens (e.g. aromatic)
1 tbsp fried onions
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How it's done

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Pickled beetroot

Pour the water into a pan along with all the other ingredients up to and including the salt, bring to the boil. Add the slices of beetroot, simmer for approx. 2 mins. Remove the pan from the heat. Leave the beetroot to pickle in the liquid for approx. 30 mins.

Carrots

Blanch the carrots in boiling salted water for approx. 30 secs. Remove, dip briefly in ice-cold water, drain, pat dry.

Mayonnaise

Place the mayonnaise, mustard, orange zest and juice in a small bowl, mix, transfer to a disposable piping bag, cut off the tip. Pipe the mayonnaise on top of the carrot slices.

To serve

Remove the beetroot slices from the pickling liquid, shape into rosettes and place on top of the carrot slices. Add the micro greens and fried onions.

Good to know
Tip: Using a zester, peel the zest from an organic orange and use to garnish the canapés.

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