Beetroot carpaccio with crème fraîche, apple, anchovy and black truffle

Beetroot carpaccio with crème fraîche, apple, anchovy and black truffle
Cooking Time: 15 minutes
Recipe Category: Contemporary cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

A refreshing, elegant starter where the earthy sweetness of beetroot meets the creaminess of crème fraîche, the crunch of fresh apple, the umami of anchovies, and the noble aroma of Laumont black truffle. A no-cook recipe that balances bold and subtle flavours beautifully.

  • Keywords:
  • Vegetable carpaccio,
  • Laumont black truffle
Nutritional values carpaccio
  • Calories: ~880 kcal
  • Protein: ~20 g
  • Carbohydrates: ~38 g
  • Fat: ~72 g
  • Fiber: ~10 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the beetroot carpaccio with crème fraîche, apple, anchovy and black truffle

2 large cooked beetroots
Crème fraîche
1 apple
15 anchovy fillets
20 g Black truffle

Step-by-step to make the beetroot carpaccio with crème fraîche, apple, anchovy and black truffle

  1. Slice the beetroot very thinly with a mandolin or using a large sharp knife. Spread the slices slightly overlapping on a large serving platter or individual serving plates.
  2. Separate the anchovy fillets and cut them, selecting the best parts. Place them on top of the slices of beetroot.
  3. With a small spoon, take some of the crème fraîche, and with the help of another small spoon, separate it to put it on top of the carpaccio.
  4. Cut the apple into slices and place it on top of the Crème fraîche, so that it holds well.
  5. Finally, slice the truffle and place it on the crème fraiche. Bon appetit!

Total preparation time: 15 minutes

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