Beetroot Carpaccio
A carpaccio with beetroots, caramelised nuts and tofu.
Product
Tofu Curry-MangoIngredients
| 1-2 | beetroots (precooked) |
| 1 tbsp | olive or coconut oil |
| 2-3 tbsp | walnuts |
| 100 g | Taifun Tofu Curry-Mango |
| 1 tbsp | raw cane sugar |
| 1 | orange |
| 1 handful | rocket leaves |
| 1 | spring onion |
| pomegranate seeds | |
| For the dressing: | |
| 2 tbsp | olive oil |
| 2 tbsp | lemon or orange juice |
| 2 tsp | mustard |
| 2 tsp | maple syrup |
| salt & pepper | |
Directions
Slice or—even better—peel the beetroots into very thin rounds.
Coarsely chop the walnuts, crumble the tofu by hand, and fry together in olive or coconut oil.
Add the sugar and allow to caramelise. Set aside.
Filet the orange (saving the juice for the dressing), rinse the rocket leaves, and slice the spring onion into thin rings.
Blend all of the dressing ingredients.
Arrange the beetroot slices on a plate. Top with the tofu-walnut mixture, orange filets, some rocket leaves, spring onion rings and pomegranate seeds.
Drizzle with dressing and serve.
