Beetroot: The Original Aphrodisiac
The beauty of beetroot, Aphrodite's favourite vegetable.
Beetroot Carpaccio
Combined with creamy goat's cheese and spicy horseradish, the beetroot cuts a particularly fine figure.
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | g | cooked beetroot |
| 150 | g | creamy goat's cheese |
| 10 | grilled figs (see below) | |
| 1 | handful | freshly grated horseradish |
For grilled figs:
| Ingredients (4 servings) | ||
|---|---|---|
| 3 | tablespoon(s) | sweet soy sauce |
| 10 | figs | |
| 3 | tablespoon(s) | olive oil |
For the dressing:
| Ingredients (4 servings) | ||
|---|---|---|
| 100 | ml | olive oil |
| 100 | ml | white wine vinegar |
| splash | beetroot juice | |
| 3 | tablespoon(s) | soy sauce |
| 1 | teaspoon(s) | honey |
| black pepper, freshly ground | ||
| zest and juice of 1 lemon | ||
- For the dressing, mix all ingredients together.
- Cut the beetroot into thin slices. Marinate in the dressing. Arrange attractively on a plate.
- Spread horseradish and creamy goat's cheese over it.
- Wash and quarter the figs. Heat a pan with olive oil. Sauté briefly, caramelise with soy sauce.
- Place the grilled figs in the middle of the beetroot carpaccio.
- Season with black pepper and serve immediately.
