Beetroot Carpaccio with Goat Cheese
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Total: 1 h 5 min
·Prep: 15 min
·Cook: 50 min
Aromatic beets combined with goat cheese and nuts – the perfect appetizer for four people.
Ingredients
4
2 medium beets
a handful of fresh arugula
a few beetroot leaves
sunflower and pumpkin seeds
pine nuts
100 g goat cheese
1 teaspoon French mustard
2 cloves of garlic
1/4 cup olive oil
2 teaspoons honey
1/2 teaspoon herbes de Provence
juice of half a lemon
salt and freshly ground black pepper to taste
Preparation
Wash the beets, wrap them in aluminum foil, and bake in an oven preheated to 180°C for 40–50 minutes until soft.
Let the beets cool, then slice them thinly.
Arrange the beet slices on a plate and place the arugula and beetroot leaves in the center.
Toast the sunflower seeds, pumpkin seeds, and pine nuts in a dry pan.
Sprinkle them over the carpaccio.
Crumble the goat cheese into small pieces and evenly distribute it over the beets.
In a mortar, grind the herbes de Provence with the garlic.
Add the mustard, honey, olive oil, and lemon juice, and mix well to create a smooth dressing.
Drizzle the dressing over the carpaccio and serve immediately.
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