Beetroot and kohlrabi carpaccio with spirulina and walnut dressing
A light, fresh carpaccio of thinly sliced beetroot and kohlrabi, refined with a creamy walnut and spirulina dressing. This dish is quick to prepare, nutritious, and ideal as a starter or light meal.
Beetroot and kohlrabi carpaccio with spirulina and walnut dressing
Colorful, fresh, and bursting with energy – these raw vegetable rolls combine crunchy vegetables, aromatic spices, and the superfood power of spirulina. A vibrant, nutrient-rich finger food for any occasion!
🕒 Preparation time: approx. 15 minutes
Ingredients
- 1 cooked beetroot
- 1 small kohlrabi
- 1 tsp spirulina flakes or powder
- 2 tbsp walnut butter
- 2 tsp mustard
- 1 tbsp lemon juice
- 2 tsp honey
- Salt and pepper to taste
- Spring onion rolls as a topping
preparation
-
Prepare the vegetables:
Peel the beetroot and kohlrabi and slice them very thinly using a knife or a food processor. -
Mix the dressing:
Mix walnut butter, mustard, lemon juice, honey, salt, and pepper to make a creamy dressing. If necessary, thin with 1–2 tablespoons of water. -
Serving:
Arrange the vegetable slices alternately in a fan shape on a plate. -
Finalize:
Pour the dressing and spirulina over the top and garnish with spring onion rolls.
💚Tip:
For extra crunch, you can sprinkle chopped walnuts or roasted sunflower seeds over the carpaccio. For a vegan version, simply replace the honey with maple syrup or agave nectar.
