Beetroot carpaccio with avocado salsa, salmon ribbons and walnuts – Food & Home Magazine
Make the most of seasonal ingredients with this beetroot carpaccio with avocado salsa, salmon ribbons and walnuts. Fresh and delicious!
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Cooking tools:
- Deep fryer
- Chef's knife
- Cutting board
- Peeler
- Pot
- Stove
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Slotted spoon
- Plastic wrap
- Refrigerator
- Oven
- Baking sheet
- Serving platter
Ingredients
- <h3>Vinaigrette marinade</h3>
- 30ml (2 tbsp) honey
- 15ml (1 tbsp) Dijon mustard
- 60ml (¼ cup) olive oil
- 125ml (½ cup) red wine vinegar
- salt
- freshly ground black pepper
- 3 beetroots, peeled and thinly sliced
- <h3>Avocado salsa</h3>
- 1 green chilli, chopped
- 2 large tomatoes, seeded and cubed
- 15ml (1 tbsp) fresh dill, chopped
- 2 avocados, peeled, pitted and cubed
- 15ml (1 tbsp) Westfalia Avocado Oil
- Lemon-flavoured infusion/olive oil
- <h3>Salad</h3>
- 50g capers, deep-fried
- 100g walnuts, toasted and chopped
- 200g salmon ribbons
- microherbs, to garnish
- lemon wedge, to serve
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