Ingredients
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14 oz (400 g) red Beetroot
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2 small Red Onion
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½ organic Orange
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½ organic Lemon
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3 tablespoons Canola Oil
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1 tablespoon Pine Nuts
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2⁄3 cup Sour Cream
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1 bunch Watercress
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freshly ground Salt
Directions
Thinly sliced smoked duck or crispy fried chicken breast strips go exceptionally well with Randen—which is what beets are called in Switzerland—carpaccio. The carpaccio is especially beautiful with striped beets; you can sometimes find the striped Italian variety, Chioggia, at the farmers market or purchase the seeds to grow yourself. You could also simply mix red beets with white and yellow beets, carrots, and parsnips.
Steps
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1
Done
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Peel the beets and slice thinly with a mandolin (cut large beets in half first). Peel and dice the onion. Wash the orange and lemon with hot water and dry; zest and juice each and place the lemon zest and juice aside. Season the orange juice generously with salt and pepper and whisk with the canola oil. Marinate the beets and onions in the sauce for at least 30 minutes. |
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2
Done
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In the meantime, toast the pine nuts in a frying pan with a few drops of oil until golden brown. Allow to cool slightly, then chop coarsely; mix with the lemon zest and lightly season with salt. Whisk the lemon juice and Schmand or sour cream; season with salt and pepper. |
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3
Done
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Divide the marinated beet slices evenly among four plates and add a scoop of the watercress-Schmand mixture; sprinkle with pine nuts and serve. |
