Beetroot Carpaccio with Goat Cheese

⏱ 23 min · 🍽️ 4 Portionen · 🧂 9 Zutaten

Zutaten

  • 500 g cooked beetroot
  • 120 g goat cheese
  • 60 g walnuts
  • 20 g honey
  • 30 ml olive oil
  • 15 ml balsamic vinegar
  • 40 g rocket
  • 1 pinch salt
  • 1 pinch black pepper

Zubereitung

  1. Peel the cooked beetroot and slice into wafer-thin rounds with a sharp knife or mandoline.
  2. Arrange the slices overlapping across four plates and season lightly with salt and pepper.
  3. Toast the walnuts in a dry pan for 3 minutes until fragrant, then chop them coarsely.
  4. Whisk the olive oil, balsamic and honey into a vinaigrette and drizzle it over the beetroot.
  5. Scatter with crumbled goat cheese, walnuts and rocket, then serve straight away.
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Beetroot Carpaccio with Goat Cheese
📖 Culinse
saladvegetarianmediterraneanclassic

Beetroot Carpaccio with Goat Cheese

Thinly sliced cooked beetroot layered with creamy goat cheese, toasted walnuts and a honey vinaigrette. An elegant starter with earthy sweetness..

⏱

Kochzeit

23 min

🍽️

Portionen

4

🧂

Zutaten

9

Original ansehen ↗

Nährwerte

pro Portion

230 kcal

Kalorien

7 g

Eiweiß

16 g

Fett

15 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~2,35 € · ~0,60 €/Portion
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Zubereitung

  1. 1

    Peel the cooked beetroot and slice into wafer-thin rounds with a sharp knife or mandoline.

  2. 2

    Arrange the slices overlapping across four plates and season lightly with salt and pepper.

  3. 3

    Toast the walnuts in a dry pan for 3 minutes until fragrant, then chop them coarsely.

  4. 4

    Whisk the olive oil, balsamic and honey into a vinaigrette and drizzle it over the beetroot.

  5. 5

    Scatter with crumbled goat cheese, walnuts and rocket, then serve straight away.