beetroot carpaccio with wasabi, feta, arugula and caramelised walnuts

25 min.

preparation time

10 min.

waiting time


4 servings

beetroot carpaccio

with the RYU Wasabi paste

  • 500 g cooked and peeled beetroot 
  • 100 g feta cheese
  • 50 g walnuts
  • 50 g sugar
  • 1 tbsp water
  • 50 g arugula
  • 20 g raspberry vinegar
  • 40 g rapeseed oil
  • 40 g olive oil
  • 10 g raspberry jam
  • 5 g Dijon mustard
  • 30 g RYU Wasabi paste
  • Salt and pepper
Preparation - caramelised walnuts
  1. For the caramelised walnuts, boil 50 g sugar with a tablespoon of water in a small pan, stirring constantly, until the syrup turns brown.
  2. Then stir in the walnuts and reduce the heat.
  3. Afterwards, spread the caramel-covered nuts on a baking tray lined with baking paper.
  1. To make the dressing, place the mustard, raspberry vinegar and jam, rapeseed oil and a pinch of salt in a small preserving jar.
  2. Now shake everything vigorously so that the salt and jam dissolve and a homogeneous dressing is formed.
  3. Alternatively, mix with a whisk in a bowl.
  1. Cut the peeled and cooked beetroot into thin slices using a mandolin, divide between four plates and season with a bit of pepper. 
  2. Crumble the feta over the top, marinate the arugula and place it in the centre of the beetroot. 
  3. Garnish with caramelised walnuts, a few dots of RYU Wasabi paste and a little olive oil.
  • Mandolin (kitchen slicer)