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Red beet carpaccio with horseradish and basil

450 g red beets
6 tbsp. olive oil
1 tbsp. lemon juice
2 tbsp. cider vinegar
2 tbsp. agave syrup
1 tsp. salt
Black pepper
Fresh horseradish
1 bunch of basil

Red beet carpaccio with horseradish and basil

Caution! A loud, stimulating explosion of colours!

For the dressing, place the mixing attachment into position.
Put the olive oil, lemon juice, vinegar, agave syrup, salt and pepper into the mixing container.
Set the timer to 3 min. at level 2.
Mix until the dressing is emulsified and remains stable.
Put the dressing into a bowl.
Place the red beets in the mixing container. You don’t need to clean the container. Mix at level 2 for 10 sec. If you would like a finer mixture, mix at level 3.
Add the red beets to the dressing and mix well.
Grate the horseradish and coarsely chop the basil.
Shortly before serving, add 1 tbsp. horseradish and half of the basil to the red beets. Arrange the carpaccio on a plate and garnish with the rest of the horseradish and basil.
5 min 5 min