
Beetroot Carpaccio with Blueberry-Vinaigrette

Ingredients
100 g wild Blueberries from Canada (jar), drained
4 tbsp. raspberry vinegar
3 tbsp. walnut oil
100 ml olive oil
1 tsp. salt
1,5 tsp. sugar
Pepper
4 beetroots (cooked and peeled)
Herb curd
250 g curd (low fat)
1 tbsp. milk
Zest of half a lemon (organic)
Half a garlic clove
Salt, pepper
1 twig dill
1 twig parsley
Half a bunch chives
1 small apple
Some corn salad leaves
Preparation
- Blend blueberries with raspberry vinegar and add oil drop by drop. Season with salt, pepper and sugar. Slice the root beet finely and serve on four plates. Spread the vinaigrette on the slices and let them marinate for at least 30 minutes.
- Stir curd and milk smoothly. Work in lemon zest, grounded garlic, salt, pepper and finely chopped herbs as well as the peeled and grated apple. Put the herb curd in the middle of the root beet carpaccio and spread the corn salad.
Tip: Wear single use gloves for preparing the root beet to keep your hands clean.
Preparation time: 15 minutes + 30 minutes for marinating
Nutrition
Energy: 475 kcal / 1990 kJ
Carbohydrates: 26,3 g
Protein: 11,6 g
Fat: 35,7 g
Wild Blue is Good for You!