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Recipe Beet Carpaccio with Whipped Horseradish Cream & Microgreens

Borne from an inspiring trip to an abundantly green farm in Victoria, Simon created this dish to celebrate and hero those powerful little nutrient-packed sprigs of flavour we call herbs.

You will need

Serves 2

  • 1 bunch yellow beets, roughly chopped
  • Salt and pepper
  • 1 lemon, juice
  • 3 tablespoons olive oil
  • Few sprigs rocket
  • Few sprigs sorrel

Horseradish Cream

  • 1/2 cup fava bean cream
  • 1 horseradish root, microplaned
  • 1 tablespoon chervil, finely chopped

To serve

  • 1 red beet, steamed and quartered lengthwise
  • Few sprigs rocket
  • Few sprigs sorrel
  • Few extra chervil leaves

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Directions

15 mins to prep

10 mins to cook

  1. Step 1

    Microplane the horseradish and add it to the cream then whip with a whisk until fluffy. Roughly chop the chervil and mix it through the cream.

  2. Step 2

    Add the beetroot, salt, pepper, lemon juice, olive oil, rocket, and sorrel to a bowl. Stir to combine all of the ingredients thoroughly.

  3. Step 3

    Spoon the cream onto your serving plate and top with the yellow beets & herbs mixture. Then lay over the steamed red beetroot, an extra sprinkle of chervil, and any other micro herbs you may wish to use. Spoon over any remaining dressing from the yellow beetroot bowl before serving (this beetroot-infused dressing will impart its vibrant colour to your cream!).

Recipe: Simon Toohey