Roasted turkey carpaccio with beet-infused yoghurt and turnip and cucumber salad.
Combination

Roasted turkey carpaccio with beet-infused yoghurt and turnip and cucumber salad.

  • 15 min
  • 4 people
  • Easy
Recipe by

Federico Quaglia

Ingredients

  • 320 gr roasted turkey
  • 150 ml Greek yoghurt
  • 1 tablespoon of pickled horseradish
  • 100 gr pickled cornichons
  • 1 container cooked beets
  • 4 baby turnips
  • Different berries and edible flowers for decoration
  • Salt, EVOO and white pepper to taste

Preparation

Remove the beets from their water and set the water aside.

Blend half of the beets with the yoghurt, horseradish and adjust to taste by adding EVOO, salt and white pepper. Store in the refrigerator.

In the meantime, parboil the baby turnips in salted water until they're soft.

Prepare a small salad with the cornichons (drained of their liquid), the remaining beets and the cooked baby turnips.

Dress with the beet-yoghurt sauce.

Plate artistically using the sauce and the beetroot water, with bunches of salad and lightly arranged and folded slices of roasted turkey.

Finish the plate with a drizzle of extra virgin olive oil and a sprinkle of pepper.

Decorate with the berries and edible flowers

Buon appetito ;-)

This recipe is made with

58511 OVEN-ROASTED TURKEY BREAST
Share this recipe with your friends
Post a picture of your creation on Instagram with the #ricitterio hashtag #ricitterio
Tell us if you liked this recipe
Back to search resuls