Orange and beetroot carpaccio

Name: Orange and beetroot carpaccio
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 100 g raw beetroots; 1 oranges; 2 tbsp walnut kernels; 1 tsp honey mustard; 1 tbsp sweet balsamic vinegar; 1 tbsp olive oil; 3 sprig thyme; salt and pepper to taste; 2 pinch sea salt

Vegetarian vegetable dishes starter

Total: 15 min. | Active: 15 min.

vegan, lactose-free, gluten-free

301 Likes

Ingredients

for 2 people

Dressing
1 tsp	honey mustard
1 tbsp	sweet balsamic vinegar
1 tbsp	olive oil
3 sprig	thyme, leaves torn off
	salt and pepper to taste

Carpaccio
100 g	raw beetroots xx
1	orange xx
2 pinch	sea salt
2 tbsp	walnut kernels, roasted, coarsely chopped

How it's done

Dressing

Whisk the mustard, balsamic, oil and thyme in a small bowl, season.

Carpaccio

Arrange the beetroot and orange slices on a platter so that they overlap, season with salt. Top with the walnuts, drizzle the dressing on top.

Show complete recipe