/wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png 0 0 Leo Keijzer /wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png Leo Keijzer2018-10-04 21:07:542020-09-18 12:00:22Beetroot carpaccio and horsradish yogurt
Beetroot carpaccio and horsradish yogurt
- 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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