Name: Russian Beetroot Carpaccio with Horseradish Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 4 Beetroots; 100 milliliters Sour Cream; 2 tablespoons Fresh Dill; 3 tablespoons Olive Oil; 1 tablespoon White Wine Vinegar; To taste Salt and Pepper

Experience the elegance of Russian cuisine with thinly sliced beets, complemented by a zesty horseradish cream and dill vinaigrette.

Russian Beetroot Carpaccio with Horseradish Cream

Experience the elegance of Russian cuisine with thinly sliced beets, complemented by a zesty horseradish cream and dill vinaigrette.

Cooking Method: raw Cuisine: Russian Courses: Dinner Recipe Keys: Cold Gluten Free Low Carb Plant-Based Quick Meals Vegetarian

Pin Recipe Modern Twist Cuisine

Prep Time 20 min Cook Time 15 min Total Time 35 mins Difficulty: Beginner Servings: 4

Ingredients

Servings

4 Beetroots (thinly sliced)
100 milliliters Sour Cream (mix with grated horseradish)
2 tablespoons Fresh Dill (finely chopped)
3 tablespoons Olive Oil
1 tablespoon White Wine Vinegar
To taste Salt and Pepper

Instructions

Prepare the Beets
Use a mandoline slicer to thinly slice the beetroots. Arrange the slices on a serving plate.
Make the Horseradish Cream
Mix sour cream with grated horseradish. Season with salt and pepper to taste.
Prepare Dill Vinaigrette
Whisk together olive oil, white wine vinegar, and chopped dill. Drizzle over the beetroot slices.
Assemble and Serve
Top the beetroot slices with horseradish cream. Garnish with additional dill and serve chilled.

Keywords: Beetroot, Carpaccio, Dill, Elegant, Horseradish, Russian Cuisine, Vinaigrette

File under Beetroot Carpaccio Dill Elegant Horseradish Russian Cuisine Vinaigrette