Carpaccio of Beetroot with Wasabi

Ingredients

• 4 beetroot
• 2 Spring Onions
• 4 tbsp peanut kernels
• 6 slices toast bread
• 5 tbsp crème fraîche
• 1 tbsp whipping cream
• 0.25 tsp wasabi
• Salt
• pepper (ground)
• Lemon juice

Instructions

1. 1.

   Steam the beetroot in a steamer for about 40 minutes until cooked. Remove and let cool.

2. 2.

   Wash and trim the spring onions; slice the white part into thin wedges at an angle and cut the green into fine long strips. Roast the nuts in a hot pan without fat until golden yellow, then set aside to cool.

3. 3.

   Cut star shapes of varying sizes from the toast slices with cutters and lightly roast them in a hot grill pan. Remove and set aside.

4. 4.

   Peel the beetroot and slice it very thinly or shave it into ribbons. Arrange on a plate in a rosette pattern.

5. 5.

   Whisk together the crème fraîche, whipping cream, and wasabi; season with salt, pepper, and a splash of lemon juice.

6. 6.

   Drizzle the beetroot with the sauce, sprinkle with nuts and onion rings, and garnish with the toast stars and onion strips before serving.