Speck Alto Adige and Beets

40 minutes
4 portions


 200 g   chioggia beets 
 120 g   radish beets 

Ingredients marinade:
1 tbsp.  mustard
1 tbsp.  onion, finely diced
 50 ml   beef soup or water
2 tbsp.  white wine vinegar
 80 ml   corn oil
      12   slices of Recla Speck Alto Adige PGI 
   50 g   raw bean leaves
Speck Alto Adige PGI 90g
The sliced
Speck Alto Adige 90g
The unmistakable flavor of Recla Speck Alto Adige PGI is fully released when sliced. Thin, tender, versatile slices that melt in your mouth, perfect for any occasion on their own, in a sandwich, as ingredients in delicious appetizers, or as a garnish.


  1. Peel raw Chioggia and radish beets and cut them into thin pieces.

Preparation marinade:
  1. Mix the mustard and the onion cubes with the meat soup and the white wine vinegar.
  2. Continue stirring and add the corn oil, stirring thoroughly to obtain a creamy sauce (mix if necessary).
  3. Season with salt and pepper and mix with the radishes.


  1. Put the beet slices on plates, place the Speck Alto Adige slices on top, add the marinade and serve with raw bean leaves and pepper.

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