Beetroot and Celeriac Carpaccio

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

Ingredients

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)

Instructions

View the full recipe at Avomaniac →