Beetroot and Apple Carpaccio with Goat Cheese and Caramelized Walnuts

5 from 2 votes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 290 kcal


  • 5 Pc. Beetroot
  • 250 g Goat cheese
  • 1 Pc. Apple
  • 1 packet Baby spinach
  • 1 packet Walnut fresh
  • 1 Can Fruit cocktail
  • 1 Pc. Lemon
  • Oil
  • Vinegar
  • Sugar
  • Mustard
  • Salt
  • Pepper


  • First, boil the beetroot in water with lemon juice, vinegar and salt. This takes about 90 minutes.
  • In the meantime, make the vinaigrette. To do this, put oil, vinegar, sugar, mustard, salt, pepper and the can of fruit cocktail in a container and puree until smooth.
  • Then caramelize the walnuts with a little water and sugar.
  • Peel the cooked beetroot and cut thinly together with the apple. Wash the bag of baby spinach and mix with the vinaigrette.
  • Portion the goat cheese, sprinkle with sugar and caramelize with a gas burner.
  • Arrange everything together.


Serving: 100gCalories: 290kcalCarbohydrates: 1gProtein: 15.2gFat: 24.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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