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Beetroot Carpaccio With Mustard Mayonnaise And Hazelnuts



500 g beets
1/2 cup mayonnaise (see recipe above)
2 teaspoons dijon mustard
2 teaspoons honey
1/2 cup hazelnuts
50 g arugula
1 tablespoon fresh squeezed orange juice
1/2 teaspoon flake salt


Cut off the root and tops and scrub the beets. Plane very thinly on a mandolin or with a cheese planer. Add ice cold water for ten minutes (for extra crispy slices). Pour off the water, wipe the slices and place a large, flat dish on top. Mix the mayonnaise and season with mustard and honey. Click out the mayonnaise on the beetroot slices. Roughly chop the hazelnuts and sprinkle. Top with arugula and finally squeeze over the orange juice. Sprinkle with a good flake salt.



If you have a little extra time – roast the hazelnuts for a few minutes on low temperature in a dry pan. A real flavor boost, we promise!