Speck and beets

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

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.

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

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 speck
50 g raw bean leaves


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