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Beetroot and Apple Carpaccio with Goat Cheese and Caramelized Walnuts

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Beetroot and Apple Carpaccio with Goat Cheese and Caramelized Walnuts

The perfect beetroot and apple carpaccio with goat cheese and caramelized walnuts recipe with a picture and simple step-by-step instructions.

  • 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
  1. First, boil the beetroot in water with lemon juice, vinegar and salt. This takes about 90 minutes.
  2. 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.
  3. Then caramelize the walnuts with a little water and sugar.
  4. Peel the cooked beetroot and cut thinly together with the apple. Wash the bag of baby spinach and mix with the vinaigrette.
  5. Portion the goat cheese, sprinkle with sugar and caramelize with a gas burner.
  6. Arrange everything together.
Dinner
European
beetroot and apple carpaccio with goat cheese and caramelized walnuts

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Written by John Myers

Professional Chef with 29 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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