Beef carpaccio with pickled beetroot and horseradish
- October 2017
- Serves 6-8
- Hands-on 50 min, plus 24 hours pickling
Andy Appleton’s beef carpaccio recipe combines classic flavours that truly complement each other. The pickled beetroot will easily keep up to 2 months, so you can make this wonderful starter over and over again.
- Dairy-free recipes
- 9.4g (2.4g saturated)
- 20.8g (20.7g sugars)
If you don’t have time to marinate the carpaccio overnight, 2 hours will do. Barrel rump is also known as rump centre or butcher’s fillet. You can use beef fillet. If you’re not a fan of horseradish, use grated parmesan instead.
Start the recipe 24 hours in advance. The beetroot will keep for up to 2 months in a dark place.
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