Speck Alto Adige and Beets
40 minutes
easy
4 portions
Ingredients
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
salt
pepper
12 slices of Recla Speck Alto Adige PGI
50 g raw bean leaves
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
salt
pepper
12 slices of Recla Speck Alto Adige PGI
50 g raw bean leaves
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.
To the productPreparation
- Peel raw Chioggia and radish beets and cut them into thin pieces.
Preparation 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.
Finalisation:
- 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.
