“Beetroot Carpaccio with Lemon Vinegar” recipe | NDR.de – Guide

Author: Tariq Rose


60 min




+

people)

Ingredients:


  • 2

    larger tubers


    Beetroot






  • Salt


  • 1





    the onion


  • 1

    prize


    Harissa






  • pepper


  • 1





    the lemon


  • 2

    e


    olive oil


  • 1

    tsp


    maple syrup


  • 1

    toe


    garlic


  • 2

    e


    capers


  • 1

    a cup


    sour cream


  • 1

    the federation


    The parcel






  • some basil

Preheat the oven to 160 degrees. Put a layer of salt in a saucepan or on a baking sheet. Put the beets in salt and cook in the oven for 50-60 minutes. Leave to cool, then peel and cut into thin slices. Place in a bowl and season with harissa, salt, pepper, maple syrup and a little olive oil.

Peel the lemon to the white skin and cut the slices from the slices. Collect the juice and leave it. Peel the onion and garlic and chop finely. Heat the olive oil in a pan and sauté the diced onion and garlic without coloring. Add the capers and lemon slices and let everything simmer over a low heat. Lemon slices do not need to be cut. Season with maple syrup and salt.

Pour the sour cream into a bowl and mix until smooth. Season with lemon juice and a pinch of salt. Wash, dry and finely chop the parsley.

Arrange as follows: First, put the sour cream on the plates. Spread the beetroot slices over the dressing and sprinkle with parsley. Drizzle over the lemon vinaigrette. Briefly toss the basil leaves in the remaining stock in the pan and add.

Eat better! | broadcast date | 06/11/2022


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