Beetroot Carpaccio with Goat Cheese

⏱ 23 min · 🍽️ 4 Servings · 🧂 9 Ingredients

Ingredients

  • 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

Instructions

  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..

⏱

Cook time

23 min

🍽️

Servings

4

🧂

Ingredients

9

View Original ↗

Nutrition

per serving

230 kcal

Calories

7 g

Protein

16 g

Fat

15 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.35 · ~€0.60/serving
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Instructions

  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.

Beetroot Carpaccio with Goat Cheese Recipe | Culinse