Tomato carpaccio with radish, cherry, and beetroot

Name: Tomato carpaccio with radish, cherry, and beetroot
Cook time: 25 min
Total time: 25 min
Yield: 2P
Ingredients: 2 red beets; 1 tbsp sugar; 1 tbsp vinegar; 2 tbsp white wine; Pepper; Salt; 350 g various types of tomatoes: yellow and red cherry tomatoes, Roma tomatoes, vine tomatoes, Coeur de Boeuf…; 4 radishes; 2 tbsp olive oil; 12 raspberries; A handful of red currants; 12 cherries; A few leaves of sorrel

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25min

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Discover this flavorful tomato carpaccio with silky beet cream – a healthy, colorful salad for a light meal.

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Ingredients

What do you need?

Quantity: 2P

2 red beets
1 tbsp sugar
1 tbsp vinegar
2 tbsp white wine
Pepper
Salt
350 g various types of tomatoes: yellow and red cherry tomatoes, Roma tomatoes, vine tomatoes, Coeur de Boeuf…
4 radishes
2 tbsp olive oil
12 raspberries
A handful of red currants
12 cherries
A few leaves of sorrel

Preparation method

How do you make this?

Peel the red beets with a vegetable peeler and cut them very finely so that you can make nice rolls. Make 12 of these fine rolls and set them aside.

Put the remaining red beets together with the sugar, vinegar, white wine, pepper, and salt in a saucepan. Let it simmer for a while and then put everything in a blender.

Add some water or white wine if necessary until you get a smooth mass (cream).

Cut the different types of tomatoes into various shapes and arrange them nicely on the plates.

Peel the radishes with a vegetable peeler and distribute the fine strips over the plates. Drizzle with olive oil and season with pepper and salt.

Spoon some dollops of beet cream onto the tomatoes and then distribute the fruit and sorrel over the plates.