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Beetroot carpaccio with goat cheese and walnuts

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Ingredients for 4 servings:

  • 4 beetroot
  • 1 handful of arugula
  • 1 tbsp walnut oil
  • 1 roll(s) of goat’s cheese
  • 1 handful of walnuts, chopped
  • 2 tsp honey
  • 1 pinch of thyme
  • Salt and pepper, black
  • 1 tsp lemon juice
  • possibly Crema di Balsamic vinegar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

tasty starter

First, slice the beets very thinly (a V-slicer makes this easier). Arrange the slices on four plates. For the dressing, combine the walnut oil with the lemon juice and 1 teaspoon of honey, and season with pepper, salt, and thyme. Drizzle the dressing evenly over the beets. Mix the goat’s cheese with 1 teaspoon of honey and the walnuts. Using two teaspoons, form small dumplings from the mixture and place them on the beetroot slices. Sprinkle a little arugula on top and, if desired, drizzle with small drops of balsamic vinegar and/or sprinkle with the remaining chopped walnuts. Enjoy!

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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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