Beetroot and Celeriac Carpaccio

This Beetroot and Celeriac Carpaccio makes the perfect combination of hearty root vegetables and delicate caramelized onion, pomegranate and pistachios.

80 g celeriac
150 g beetroot, cooked and vacuum-packed
1 Tsp olive oil
1 garlic clove
1 shallot
1 Tbsp maple syrup
1 Tbsp rosemary leaves, chopped
Salt
Black pepper
2 Tbsp pomegranate seeds (from a fresh pomegranate)
2 Tbsp Pistachios, roughly chopped

For the dressing:
1 Tbsp olive oil
1 Tbsp white wine vinegar
1 Tbsp pomegranate juice (from a fresh pomegranate)

View the full recipe at Avomaniac →