Partial Carpaccio of Red and Yellow Beet

Long time no see - a yellow beet lies in the vegetable shelf of my superbiomarket. “You can make something decorative out of it”, thinks the autumnal-mooded shopper and takes an additional beetroot for contrast. Carpaccio it is to be - first the two roots come at 180 ° in aluminum foil for 90 minutes in the oven. When unpacking and cutting then the sad realization that someone has already lived in the yellow beet. A few slices at the edge are still there, the rest is only partially usable.

So I dice a part of the beet small and give it mixed on the plate where a few slices already lie. I marinate slices and cubes with a little vinaigrette of 1 tbsp white wine vinegar, 3 tbsp walnut oil, fine dices from the white part of a spring onion, salt.

For the beet to come out well, it needs garlic, sour cream and dill. Consequently, I mix a sauce from these ingredients - half a grated clove of garlic goes into 2 good tablespoons of sour cream, a quarter bunch of dill is quickly plucked from the stems and chopped small. Quickly pepper and salt here, add a dash of lemon juice, and the white sauce is ready.

For colorful cheer, a few bunches of lamb’s lettuce. They are pretty dirty, I have to rinse them well and then spin them dry. They go in the center of the plate, a few cedar nuts on top, and a bit of vinaigrette again.

Ready to eat! The colorful plate is a nice contrast to the wet gray autumn darkness out there. The beet harmonizes finely with the two marinades, next time we’ll have a pure carpaccio without residents ;)

Details for one person.

beet root carpaccio, yellow and red, yoghurt-dill sauce