English
Deutsch
español
français
italiano
-
Newest
Belarusian potato pancakes
Fluffy pancakes
Puff pastry and pate pie
Onion jam
Champignons on skewers in the oven
Homemade croissants
Beetroot Carpaccio with Fennel and Honey Mustard Sauce
How to cook Beetroot Carpaccio with Fennel and Honey Mustard Sauce
Step 1
Preheat the oven to 160 degrees, put sea salt on the baking tray, put the whole beets on top and bake for 30 minutes.
Step 2
Slice the fennel and daikon into 1mm thick strips. Add olive oil and lemon juice.
Step 3
Pour cold olive oil into a blender glass, add honey, mustard, beat for 30 seconds until the consistency of mayonnaise, add lemon juice at the end.
Step 4
Cut the beets with a slicer into round slices 1.5 mm thick.
Step 5
Arrange beetroot slices in circles on a round plate. Put the daikon, fennel and spinach leaves in the center of the beets. Sprinkle with chopped walnuts. Drizzle with honey mustard sauce.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Armenian Lavash Roll with Stuffing
Perhaps the most versatile dish you can think of is a lavash roll with filling, because you can stuff lavash with whatever your heart desires. Lavash with vegetables, with salad, with canned fish, sweet lavash with cottage cheese. The choice of filli
Beef shurpa
Shulum, chorpa, shorpo, sorpa... In different countries, shurpa is called by different names, but it looks about the same everywhere: a rich soup with meat and vegetables. Various herbs and spices can be added to it, or it can be made on the basis of
Ossobuco with bulgur and pumpkin
Ossobucco is a piece of beef shank that is stewed for a long time with vegetables and tomato. Served on bones.
Honey mushroom soup
Frozen honey mushrooms allow you to enjoy the taste and aroma of mushroom soup even in winter. There are many recipes with honey mushrooms and other frozen or dried mushrooms in traditional Russian cuisine. But soup with honey mushrooms, frozen whole
Beef knuckle
The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink col
