Beetroot carpaccio and horsradish yogurt

Course Amuse, Appetizer
Cuisine Dutch
Servings 4 pax


  • 1 pieces Red beetroot
  • 2 tblsp yogurt
  • 1 tsp horseradish grinded



  • Pour the yogurt in a towel above a sieve. Let the wei (liquid) flow out of the yogurt, this takes about 4 hrs. Use the wei for another purpose, e.g. bread baking.


  • Preheat the oven to 250ºC (480ºF). Put the beetroot in the oven for 1 hr. It should be roasted and crispy on the outside. Peel the beetroot and slice very thinly with a mandoline.


  • Grind the horseradish and blend with the yogurt. Let the flavours infuse. Take a plate and arrange the beetroots in a circle. Put a tablespoon of the infused yogurt in the middle and sprinkle some Maldon seasalt and white pepper.
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