Beetroot Carpaccio with Goat Cheese and Walnuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 beetroot
- 1 handful rocket
- 1 tablespoon walnut oil
- 1 roll (s) goat cream cheese
- 1 handful walnuts, chopped
- 2 teaspoons honey
- 1 pinch thyme
- Salt and pepper, black
- 1 teaspoon lemon juice
- possibly crema di balsamic vinegar
Print Recipe
Pin Recipe Instructions
- First cut the beetroot into very fine slices (a V-slicer will make it easier). Spread the slices on four plates.
- For the dressing mix the walnut oil with the lemon juice and 1 teaspoon honey and season with pepper, salt and thyme. Drizzle the dressing evenly on the beetroot.
- Mix the goat cream cheese with 1 teaspoon honey and the walnuts. Use two teaspoons to form small dumplings from the paste and place on the beetroot slices. Spread a little rocket on top and drip small tears of balsamic cream on top and / or sprinkle the rest of the chopped walnuts on top.
- To the best of luck.
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