Suwalki Corridor Carpaccio

Name: Suwalki Corridor Carpaccio
Yield: 4 people
Ingredients: 2 large raw beetroots; 2 large sweet-sour pickles; 100 g lamb's lettuce; 2 tbsp coarse mustard; 3 tbsp white wine vinegar; 6 tbsp olive oil; 1 tsp honey; salt and pepper; 1 red onion; 4 tbsp capers

Based on:

TypeStarter

Serves4 people

DateOctober 12, 2026

Rows of beet and cucumber form the Suwalki Corridor, with sharp flavors as a taste of tension.

Long rows of beetroot carpaccio and pickled cucumber represent the narrow Suwalki Corridor between Lithuania and Poland. The sharp, sour flavors echo the tension and threat. The corridor is clearly visible on the plate, bordered by green lamb's lettuce and a punchy mustard vinaigrette.

Ingredients

2 large raw beetroots
2 large sweet-sour pickles
100 g lamb's lettuce
2 tbsp coarse mustard
3 tbsp white wine vinegar
6 tbsp olive oil
1 tsp honey
salt and pepper
1 red onion
4 tbsp capers

Method

Peel the beetroots and boil for 45 minutes until cooked. Let cool and cut into thin, long slices.
Slice the pickles into long, thin strips.
Slice the red onion into very thin half rings.
Mix mustard, vinegar, olive oil, honey, salt, and pepper into a vinaigrette.
On each plate, lay out a stripe of alternating beet and pickle in a narrow, straight corridor: the corridor.
Arrange lamb's lettuce on both sides as grassy fields.
Scatter onion rings and capers over the corridor.
Drizzle vinaigrette over everything.

Serving notes

Serve on rectangular plates for the corridor effect.
Leave empty space at the sides for a vulnerable feel.