Beetroot carpaccio with baked goat cheese and homemade walnut baguette

Ingredients for 5 servings:

• 300 g beetroot
• 300 g beetroot
• 300 g beetroot
• 50 g walnuts
• Orange(s), filleted
• 100 ml orange juice, preferably freshly squeezed
• 1 tbsp honey
• 3 tbsp olive oil
• 1 tsp mustard
• salt and pepper
• lemon(s)
• 250 g goat cheese
• 100 g flour
• 100 g panko
• 2 eggs
• frying oil
• 1 chili pepper(s)
• 150 g walnut halves
• 200 g spelt flour
• 350 g wheat flour
• 280 g water, lukewarm
• 1 cube of yeast
• 1 tsp sugar
• 10 g walnut oil
• 1 tbsp salt

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

from the show “The Perfect Dinner” on VOX from 14.02.2025

Cut the goat cheese into small cubes. Whisk the eggs in a bowl. Separate the flour and panko bread into separate bowls. Coat the goat cheese cubes first in flour, then in the egg, and finally in the panko bread. Heat the oil in a deep fryer or saucepan to 175°C. Fry the breaded cheese cubes until golden brown and drain on kitchen paper. For the orange dressing, mix the orange juice, honey, olive oil, and mustard in a bowl. Season with salt, pepper, and lemon juice. For the walnut baguette, deseed the chili pepper and cut into pieces. Roughly chop the walnuts. Knead the spelt flour and wheat flour with water, yeast, sugar, walnut oil, and salt into a smooth dough. Mix the chopped walnuts and chili into the dough. Shape the dough into baguettes and let them rise in a warm place for about 30 minutes. Preheat the oven to 200°C (top/bottom heat). Place a heatproof container filled with hot water in the oven. Bake the baguettes for about 25 minutes, until golden brown. For the beetroot carpaccio, cook the beetroot, yellow beetroot, and ringlet beetroot in boiling water for 20–40 minutes, depending on their size. Let the beets cool, peel, and thinly slice. Arrange the slices decoratively on plates. Drizzle with orange dressing and garnish with walnut pieces, baked goat cheese, and orange segments. Serve with the walnut baguette. Marco prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 5 in Paderborn on Friday, February 14, 2025.