22/06/2023
Beetroot carpaccio
Ingredients
- 500g medium-sized beetroot tubers
- 2 tender celery stalks with a little green
- 2 garlic cloves
- 6 tbsp olive oil
- 3 tbsp balsamic vinegar
- some salt
- a pinch of ground black pepper
- a pinch of ground coriander
Preparation
Clean the beetroot thoroughly with a brush. Cook the tubers in a pan of water for approx. 45 mins. over a medium heat. Rinse briefly, then peel off the skin. Leave the vegetables to cool. Make a creamy sauce from the olive oil, ½ tsp salt, vinegar, pepper and coriander. Cut the clean celery stalks into very small cubes. Put the greens to one side for garnish. Peel and finely chop the garlic. Mix in the celery and garlic. Cut the beetroot into thin slices and arrange in layers on a platter. Drizzle each layer with the creamy sauce. Finally, garnish with the greens.
(from: Cookbook by Irmtraut Volkmann for the book "Ökosystem Mensch - Gesundheit ist möglich", VBN-Verlag 2009)