Beetroot carpaccio and vegan Auran horseradish mayonnaise


For 4
Difficulty: Medium
Time required: 1 h 30 min.

Horseradish mayonnaise made using Auran vegan mayonnaise is just as perfect with the vegan beetroot carpaccio as with beef carpaccio. For the kitchen team aboard Silja’s Baltic Princess, preparing vegan dishes is an everyday task, and they take particular care of their vegan guests. The buffet table, for example, offers vegan alternatives even for a seven-course dinner.

Beetroot carpaccio
4 beetroots
juice from ½ lemon
black pepper

Smoked hummus
200 g boiled chickpeas
1 tsp. tahini
½ clove garlic
1½ tbsp. olive oil
1 tbsp. lemon juice
¼ tsp. smoked paprika

Horseradish mayonnaise
1 dl Auran vegan mayonnaise
½–1 tbsp. grated horseradish

6–8 champignons
salad sprouts

Peel the beetroot and cut into thin slices. Place the slices side by side onto a baking tray covered with baking paper, sprinkle with oil, lemon juice, and black pepper. Place another baking paper and another baking tray over the slices, and bake at 160 degrees for 10 minutes. Salt the slices and cool in the fridge with baking paper between each layer of beetroots.

Measure the ingredients of the hummus into a blender and mix into an even paste. If necessary, you can make the paste thinner with a drop of water. Add salt according to your taste.

Mix up the ingredients of the horseradish mayonnaise.

Slice up the champignons and fry in deep fat at 180 degrees until their colour changes. Add salt.

Place slices of the beetroot carpaccio on the bottom of a plate, add a spoonful of the hummus over them.

Surround the portion with fried champignon slices and garnish with the Aura horseradish mayonnaise and salad sprouts.

See other recipes made for Auran

Further information