beetroot carpaccio with wasabi, feta, arugula and caramelised walnuts
preparation time
waiting time
Medium
4 servings
beetroot carpaccio
with the RYU Wasabi paste
Ingredients
- 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
- For the caramelised walnuts, boil 50 g sugar with a tablespoon of water in a small pan, stirring constantly, until the syrup turns brown.
- Then stir in the walnuts and reduce the heat.
- Afterwards, spread the caramel-covered nuts on a baking tray lined with baking paper.
INSTRUCTIONS- Dressing
- To make the dressing, place the mustard, raspberry vinegar and jam, rapeseed oil and a pinch of salt in a small preserving jar.
- Now shake everything vigorously so that the salt and jam dissolve and a homogeneous dressing is formed.
- Alternatively, mix with a whisk in a bowl.
INSTRUCTIONS - Carpaccio
- Cut the peeled and cooked beetroot into thin slices using a mandolin, divide between four plates and season with a bit of pepper.
- Crumble the feta over the top, marinate the arugula and place it in the centre of the beetroot.
- Garnish with caramelised walnuts, a few dots of RYU Wasabi paste and a little olive oil.
Utensils
- Mandolin (kitchen slicer)