Between Winter and Spring: Chioggia Beet Carpaccio with Blood Oranges

It’s (nearly) springtime but unfortunately the temperature isn’t rising so much. It’s quite frosty outside. But this week the sun came out changing me into spring time mood. With Hanna, a friend of mine, we did a beautiful springlike carpaccio. Mild chioggia beets in a fruity and slightly sweet vinaigrette paired with creamy hummus, fresh mint and juicy blood oranges of this season. The sprouted chickpeas has plenty of health benefits and give the hummus a kind of herby taste. While preparing I was constantly tasting and couldn’t stop to dip my fingers into the fruity vinaigrette.

Ingredients for 2


  • 2 chioggia beets
  • 2 organic blood oranges
  • mint and sesame


  • 65 g de (sprouted) chickpeas
  • 65 g de goat fresh cheese
  • 2 tbsp tahin
  • 1 lemon
  • 2 tbsp olive oil
  • 2 tsp cumin
  • a pinch star anis powder
  • salt and pepper, freshly ground


  • 2 tbsp olive oil
  • 2 tbsp pumpkin seed oil
  • 3 tbsp raspberry vinegar
  • orange zest from 1 orange
  • salt and pepper

Cook the sprouted chickpeas for about 15 Min. Drain and mix in a blender with lemon juice, tahin, cheese, olive oil and spices. Season with salt and pepper.

For the vinaigrette mix salt, pepper, oils, vinegar and orange zest. 
Wash and peel the beets, cut them into thin layers and marinate in the vinaigrette. Peel the orange and slice finely. 

Assembly the beetroot and orange slices on a plate and decorate with hummus, mint and sesame.


Created - Vor 1 Monat

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