Beetroot Carpaccio with Egg and Wild Rocket
Beetroot Carpaccio is an effortless seasonal meal that gives you a refreshing taste of summer. Perfect for hotter days when beetroots are the sweetest!
preparation: 10 minutes
making: 40 minutes
total: 50 minutes
servings: 2 portions
nutrition: 545 calories per serving
- 2 medium eggs
- 2 medium beetroot
- 30g wild rocket leaves
- a pinch of sunflower seeds
- ½ cup of olive oil
- 1 tbsp of mustard
- ½ lemon, juiced
- a pinch of salt
- a pinch of black pepper
Put fresh beetroots1 in a pan of cold water and put them on a stove. Simmer for around 40 minutes and cook until tender. Drain and leave to cool down.
Meanwhile, the beetroots are cooked and put the eggs into a small pan with cold water.
Cover the pan and bring it to a boil. Remove the lid and turn the heat down so the surface barely shivers. Cook like that for 8 to 10 minutes.
Drain and cool the eggs under running cold water (or in a large bowl of cold water).
Peel the eggs, quarter them and set them aside.
Peel the beetroot, and slice off the stems and roots.
Using a sharp knife cut skinny slices2 and leave them for later.
Let’s made a dressing
In a jug combine olive oil, lemon juice and mustard.
Season with a pinch of salt and pepper and blend all together using the hand blender.
Once all ingredients are well-combined place them into a sauce glass and set aside.
Let’s add some rocket
Arrange slices of beetroots into two plates.
Spread the dressing with a brush on the beetroot, and place the wild rocket leaves in the middle of the plate.
Arrange earlier prepared eggs around the salad and sprinkle them with sunflower seeds.
Drizzle the salad dressing over it.
Instead of cooking fresh beetroots, you can buy ready-to-eat, but remember to avoid these in vinegar.