Beetroot carpaccio with avocado salsa, salmon ribbons and walnuts

Beetroot carpaccio with avocado salsa, salmon ribbons and walnuts recipe

Beetroot carpaccio with avocado salsa, salmon ribbons and walnuts is a colourful, delicious dish that makes the most of seasonal ingredients. Fresh, fun, and super tasty.

Beetroot carpaccio with avocado salsa, salmon ribbons and walnuts

Serves: 4 – 6
Cooking Time: 15 mins + 2 hrs or overnight, to marinate

Ingredients

  • Vinaigrette marinade

  • 30ml (2 tbsp) honey
  • 15ml (1 tbsp) Dijon mustard
  • 60ml (¼ cup) olive oil
  • 125ml (½ cup) red wine vinegar
  • salt and freshly ground black pepper, to taste
  • 3 beetroots, peeled and thinly sliced
  • Avocado salsa

  • 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
  • Salad

  • 50g capers, deep-fried
  • 100g walnuts, toasted and chopped
  • 200g salmon ribbons
  • microherbs, to garnish
  • lemon wedge, to serve

Instructions

1

For the vinaigrette, heat all of the ingredients – except the beetroot slices – in a small pot over medium heat. Allow to simmer, 5 minutes. Remove from heat, allow to cool and season to taste.

2

Place the sliced beetroot in a large bowl. Pour over the marinade, cover with cling film and refrigerate to marinate, 2 hours or preferably overnight.

3

For the salsa, mix all of the ingredients together in a bowl.

4

Remove the beetroot carpaccio from the fridge and lay the slices on a serving platter, discarding the marinade. Top with the remaining salad ingredients and the avocado salsa. Garnish with microherbs, season to taste and add a lemon wedge for squeezing.

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