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.

Nordic Beetroot Carpaccio: Horseradish and Pickled Onions (Nordisk Rødbets Carpaccio: Pepperrot og Syltede Løk)

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

  1. Place the beetroot slices on a serving platter, slightly overlapping.
  2. In a small bowl, mix the white wine vinegar, sugar, and salt. Add the red onion slices and let them pickle for 10 minutes.
  3. Drain the pickled onions and scatter them over the beetroot slices.
  4. Drizzle the horseradish cream and olive oil over the beetroot and onions.
  5. 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