Beetroot and radish carpaccio
A beautifully colourful dish that is not only delicious, but also looks great on your plate. The sweet, earthy flavour of beetroot combines perfectly with the spicy radish and crunchy walnuts. Simple, but surprisingly delicious, especially together with the alcohol-free red wine of Gnista Red French Style !
Ingredients
- 2 red beets (cooked)
- 5 radishes
- 50 g arugula
- 30 g walnuts
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper
Preparation method
- Cut the beets and radishes into very thin slices.
- Divide the beetroot and radish slices over a large plate.
- Chop the walnuts coarsely and sprinkle them over the vegetables.
- Mix the olive oil and balsamic vinegar and sprinkle over the carpaccio.
- Season with salt and pepper and add the arugula.
