Speck and beets

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

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

Finishing
Put the beet slices on plates, place the speck slices on top, add the marinade and serve with raw bean leaves and pepper.
200 g Chioggia beets cut into thin slices
120 g radish beets cut into thin slices

Marinade:
1 tbsp mustard
1 tbsp onion, finely diced
50 ml beef soup or water
2 tbsp white wine vinegar
80 ml corn oil
salt
pepper
12 slices of speck
50 g raw bean leaves
 

Magazine

Tasty news
News

Ham dumplings

Speck Recipes

Ham dumplings

Ham dumplings with salad - Ham dumplings in a soup