Ingredients

Topping

• 40 g sugar
• 1 tbsp water
• 100 g walnut kernels
• 1 tsp butter
• 20 g washed rocket (alternatively lamb's lettuce)
• 30 g Parmesan flakes

Carpaccio

• 2-3 cooked beetroot tubers (approx. 125 g each)
• 4 red apples of the same size
• Juice of ½ lemon

Carpaccio

• 1 untreated orange
• 100 ml rapeseed oil
• 1 tbsp apple cider vinegar
• 1-2 tsp liquid honey
• 1 teaspoon medium hot mustard
• Salt, pepper

Preparation

For the walnut crunch, line a baking tray with baking paper. Put the sugar together with the water in a coated pan, e.g. B. ZWILLING Poletto, bring to the boil until the water has completely evaporated and the sugar begins to change color slightly. Reduce the heat and add the walnuts. Caramelize until golden brown, stirring constantly, so that the nuts are lightly coated. Add butter and mix well. Arrange the nuts on the baking tray so that they lie individually and allow to cool completely. Then chop roughly.

For the carpaccio, squeeze the lemon half, put the juice in a bowl and fill with enough water. Wash the apples, use a cutter to remove the core, if desired, or use the cutting blade to slice the slices to the left and right of the core on the ZWILLING Z-CUT multigrater into thin slices. Add the apple slices directly to the lemon water. Also grate the beetroot tubers into very thin slices on the multigrater.

For the dressing, wash the orange with hot water, dry it and rub off some of the peel, e.g. B. on the ZWILLING Z-Cut multi-grater. Then squeeze out the juice. Juice and peel together with rapeseed oil, apple cider vinegar, honey, mustard and a strong pinch of salt and pepper, e.g. B. place in the ZWILLING ENFINIGY high-performance stand mixer and mix. Then season again.

To serve, drain the apple slices well, pat dry if necessary and place decoratively on plates, alternating with the beetroot slices, slightly overlapping them, e.g. B. the STAUB Dining Line. Garnish with a little rocket and drizzle generously with the orange dressing. Decoratively sprinkle walnut crunch and parmesan flakes on top. Serve immediately.

Tip

It is best to wear gloves when processing the beetroot as it stains strongly. The remaining lemon water can be used to clean the colored utensils.

Info

Remaining caramelized walnut kernels can be stored in a suitable box from ZWILLING FRESH & SAVE CUBE.