Beet carpaccio with watercress sour cream recipe
Ingredients - 14 oz (400 g) red Beetroot - 2 small Red Onion - ½ organic Orange - ½ organic Lemon - 3 tablespoons Canola Oil - 1 tablespoon Pine Nuts - 2⁄3 cup
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Cooking tools:
- Mandoline
- Peeler
- Chef's knife
- Cutting board
- Citrus press
- Microplane
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Skillet
- Stove
- Pepper mill
- Spoon
- Plate
Ingredients
- Beetroot: 14 oz (400 g) red
- Red Onion: 2 small
- Orange: ½ organic
- Lemon: ½ organic
- Canola Oil: 3 tablespoons
- Pine Nuts: 1 tablespoon
- Sour Cream: 2⁄3 cup
- Watercress: 1 bunch
- Salt: freshly ground
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