Appetizer
Roasted Beet Carpaccio with Horseradish Cream, Crispy Prosciutto & Pumpernickel Crumb
Paper-thin slices of golden and candy-striped roasted beets, layered with an airy horseradish cream and shards of crisped prosciutto, then finished with a savory-sweet pumpernickel breadcrumb and microgreens. Bold, unexpected, and deeply autumnal.
556calper serving
12gprotein
36gcarbs
42gfat
25min prep 35min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Creamed Spinach Recipe 25 min
- Roasted Brussels Sprouts Recipe 35 min
- Roasted Carrots Recipe 38 min
- Zucchini Noodles Recipe 20 min
- Classic Strawberry Shortcake Recipe 50 min
- Japchae Recipe 45 min
- Pasta Salad Recipe 30 min
- Roast Beef Recipe 75 min
More recipes using lemon
Cook these next
They reuse what this recipe already has you buying.
Pan-Seared Pork Schnitzel with Warm Lentil & Roasted Beet Salad
Lunch · 1396 cal
Pan-Seared Trout with Brown Butter, Apple & Horseradish Crust
Dinner · 841 cal
Grilled Chicken & Charred Peach Salad
Lunch · 726 cal
Charred Okra and Ricotta Crostini with Hot Honey
Appetizer · 896 cal
Roasted Beetroot Kisel with Horseradish Cream & Pumpernickel Crisp
Appetizer · 314 cal
Pan-Fried Smoked Trout Mousse Ramekins with Charred Beetroot, Horseradish Cream & Rye Crisps
Appetizer · 276 cal
