Beetroot carpaccio with herb salad
caramelised walnuts and Gorgonzola
Ingredients for 4 people
- 2 Bulbsbeetroot, cooked
- 100 gMixed loose leaf lettuce
- 5 gDill
- 5 gChives
- 5 gParsley
- 50 gWalnuts, without the shell
- 1 TspBrown sugar
- 150 gGorgonzola
- 3 TbspENJOY Raspberry Vinaigrette
Nutritional information
Approx. 650 kcal (2711 Kj) / 24 g protein / 46 g fat / 32 g carbohydrates
The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.
The nutritional values given are approximate and should be taken as a guide.
Products used
Preparation
1. Using a mandoln slicer, slice the beetroot into very thin slices and place the amount of one beetroot on a plate.
2. Wash the lettuce, drain and tear into small pieces. Chop the herbs into very fine pieces and mix with the salad.
3. Arrange the herb salad in the middle of the beetroot carpaccio.
Roast the nuts briefly in a frying pan, then carefully sprinkle with brown sugar and briefly continue to heat until the sugar caramelises.
4. Remove the nuts from the frying pan and arrange on the beetroot with herb salad. Cut the Gorgonzola into small pieces and add to the dish.
5. Drizzle each serving with 1 1/2 spoons of ENJOY Raspberry Vinaigrette.
