Beetroot Carpaccio with Pear and Caramelized Walnuts
Gang/Type: Starter
Ergibt/Yield: 2 Portions
For the carpaccio:
  • 2 big bulbs beetroot, cooked
  • 1/2 pear
  • 2 tbsp olive oil
  • 2 dashes lemon juice
  • 2 tbsp Crema di Balsamico
  • salt
  • pepper
For the walnuts:
  • 4 tbsp walnut
  • 1/4 tsp pepper
  • 1 tbsp sugar
  1. Roughly chop the walnuts and roast in a non-stick pan on medium heat. Then add the pepper and sugar and let melt, while stirring. When the walnuts are covered with sugar and turned golden, spread on a piece of parchment paper and let cool.
  2. Finely slice the beetroot and pear and arrange on two plates. Drizzle olive oil and lemon juice over and dress with Crema di Balsamico. Add salt and pepper and sprinkle over the caramelized walnuts.
Recipe by Blueberry Vegan at