Beetroot carpaccio with goat cheese

Ingredients for 4 servings:

• 1 beetroot
• 2 shallots
• 2 garlic cloves
• 2 tsp, heaped oregano, dried
• 1 pinch of salt
• Pepper, coarse, from the mill
• 100 g goat’s cheese
• 2 pinches cumin, whole
• 6 tbsp olive oil
• 4 tbsp white wine vinegar or champagne vinegar
• 40 g walnuts, roughly chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

Cook the beetroot in boiling water for about 50 minutes. Wearing rubber gloves, remove the skin under running water. Cut into approximately 2 mm thin slices and arrange on the plate. This is particularly easy using a truffle slicer. Peel the shallots, cut into rings, and place on the beetroot. Finely chop the garlic and toss with the oil and vinegar. Season with salt and pepper. Spread over the carpaccio with a spoon. Form small mounds of the goat’s cheese. Sprinkle them with a little cumin. Leave to stand under cling film for about 1-2 hours. You can also leave it on for a while. Toast the walnuts in a pan with a little butter. Sprinkle over the carpaccio before serving.