Appetizers, snacks & salads

Beetroot Carpaccio

A carpaccio with beetroots, caramelised nuts and tofu.

  • 30 min.
  • Difficulty: easy
  • Serves 2

Product

Tofu Curry-Mango

Ingredients

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

Zubereitung

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.

Note

Beetroot carpaccio is not only simple to make, it can easily be prepared in advance. The individual ingredients can be prepared in the morning and kept refrigerated in sealed containers. Simply assemble to serve the dish.

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