🍽️ Beetroot Carpaccio with Wasabi Cream

Name: Beetroot Carpaccio with Wasabi Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 4 beetroot; 2 spring onions; 4 tbsp peanuts; 6 slices toast bread; 5 tbsp crème fraîche; 1 tbsp whipping cream; 0.25 tsp wasabi; salt; pepper (from the mill); lemon juice

340 kcal · 30 min · 4 servings

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Ingredients

4 beetroot
2 spring onions
4 tbsp peanuts
6 slices toast bread
5 tbsp crème fraîche
1 tbsp whipping cream
0.25 tsp wasabi
salt
pepper (from the mill)
lemon juice

Instructions

1. Steam the beetroots in a steamer for about 40 minutes until tender. Remove them and let them cool down.
2. Wash and clean the spring onions. Cut the white part diagonally into thin rings and the green part into fine long strips. Roast the nuts in a hot pan without oil until golden yellow, remove them, set them aside and let them cool down.
3. Cut stars out of the toast slices using various cookie cutters and lightly toast them in a hot grill pan. Remove them and set them aside.
4. Peel the cooled beetroots and slice or shave them into paper-thin slices. Arrange them on plates in a rosette pattern.
5. Mix the crème fraîche with the cream and wasabi. Season the mixture with salt, pepper and a splash of lemon juice.
6. Drizzle the beetroot with the cream, sprinkle with the nuts and onion rings and serve garnished with the toast stars and onion strips.

Nutrition per serving

kcal: 340
Protein: 12 g · Fett/Fat: 18 g · Carbs: 31 g