Nordic Beetroot Carpaccio: Horseradish and Pickled Onions (Nordisk Rødbets Carpaccio: Pepperrot og Syltede Løk)
Nordisk Rødbets Carpaccio is a classic dish in New Nordic cuisine, featuring the earthy flavors of beets complemented by the sharpness of horseradish and the tanginess of pickled onions. This dish is a perfect appetizer or light meal that showcases the simplicity and elegance of Nordic ingredients.
Ingredients
- 2 large beetroots, thinly sliced
- 1 small red onion, thinly sliced
- 2 tablespoons white wine vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 tablespoons horseradish cream
- 2 tablespoons chopped dill
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Place the beetroot slices on a serving platter, slightly overlapping.
- In a small bowl, mix the white wine vinegar, sugar, and salt. Add the red onion slices and let them pickle for 10 minutes.
- Drain the pickled onions and scatter them over the beetroot slices.
- Drizzle the horseradish cream and olive oil over the beetroot and onions.
- Sprinkle with chopped dill, salt, and pepper.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 3g
- Fat
- 7g
Supplies
Serving platter Small bowl
Tools
Sharp knife Cutting board
Serving suggestions
Serve the Nordic Beetroot Carpaccio with rye bread or crispbread for a traditional touch.
Tips & tricks
For a more decorative presentation, use a mandoline slicer to achieve paper-thin beetroot slices.
Cost
$10