Beetroot Carpaccio with Blueberry-Vinaigrette

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Beetroot Carpaccio with Blueberry-Vinaigrette Picture


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


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


  1. 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.
  1. 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


Energy: 475 kcal / 1990 kJ

Carbohydrates: 26,3 g

Protein: 11,6 g

Fat: 35,7 g

Wild Blue is Good for You!