Schnucki's beetroot carpaccio on goat's cheese

Ingredients for 6 servings:

• 400 g goat’s cheese
• 5 tbsp milk
• 2 tbsp mustard, medium hot
• 1 tsp lemon zest
• 140 ml olive oil
• salt and pepper
• 2 small beetroots
• 80 g hazelnuts or walnuts
• 1 bunch of chives
• 3 tbsp lemon juice
• 1 tbsp honey
• 8 leaves frisée lettuce, large
• 16 crackers as desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with roasted nuts

First, place the cream cheese discs in a bowl and mash with a fork. Then, mix with milk, 1 tablespoon of mustard, and lemon zest until creamy. Then, vigorously fold in 80 ml of olive oil with a whisk to form a light and fluffy cream. Season with salt and pepper. Peel and thinly slice the beetroot. Roughly chop the nuts and roast them in a dry pan. Finely chop the chives. Whisk the lemon juice with the honey, 1 tablespoon of mustard, salt, pepper, and the remaining 60 ml of oil. Set some of the mixture aside. Mix the beetroot and nuts into the dressing, then season everything with salt and pepper. To serve, spread the goat cheese cream onto a plate with the back of a spoon. Arrange the beetroot and nuts on top. Distribute the lettuce and chives on top. Drizzle with the remaining dressing. Serve with crackers or bread.