Beetroot Carpaccio

Ingredients for 5 servings:

• 4 beetroots, cooked
• 500 g arugula
• 2 tbsp olive oil (citrus olive oil)
• 12 tbsp olive oil
• 2 g salt
• 3 g pepper
• 1 tbsp honey mustard
• 3 tbsp vinegar (seasoned vinegar)
• 50 g pine nuts
• 70 g walnuts
• 2 tbsp honey
• 200 g goat’s cheese (roll)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

from the show “The Perfect Dinner” on VOX from 20.04.2022

For the salad dressing, combine the oils, salt, pepper, honey mustard, and seasoned vinegar and set aside. For the carpaccio, slice the beetroot thinly and arrange them on a plate, then arrange them with the arugula. Toast the pine nuts in a pan. Then, in the same pan, caramelize the walnuts with the honey. Coat the arugula with the dressing and serve with the nuts, pine nuts, and goat’s cheese. Jan prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 2 in Saarland – on Wednesday, April 20, 2022.