Lukewarm Beetroot Carpaccio with Lamb`s Lettuce and Fresh Goat Cheese
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beetroot, pre-cooked, about the same size
- 200 g lamb`s lettuce
- 200 g oat cream cheese (1 piece per person, approx. 50 each)
- 1 small shallot (s), diced
- 2 cloves garlic
- 1 teaspoon capers, chopped
- 1 teaspoon Dijon mustard, grainy, not sweet mustard
- 0.5 ½ pomegranate, the kernels from it
- 6 walnuts
- some marjoram, dried or fresh
- olive oil
- Balsamic, darker
- Sea salt,, coarse
- Sea salt, fine
- Pepper, black
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C (top / bottom heat). Lay out a piece of aluminum foil and place the beetroot on top. The pre-cooked beetroot is usually packed in its own juice, about 1 - 2 tablespoons of this for the salad dressing keep in a bowl.
- Now season the beetroot with a little coarse sea salt, pepper and marjoram. Peel and halve the garlic cloves and add to the beetroot. Then drizzle with a generous dash of olive oil and balsamic vinegar (approximately 1: 1 ratio). Seal the aluminum foil and bake in the oven for 40 minutes.
- Meanwhile, clean, wash and drain the lamb`s lettuce. In the bowl that already contains the beetroot juice, mix olive oil, balsamic vinegar (about 1: 1) 1 teaspoon mustard, capers, shallot, salt (fine) and pepper into a dressing.
- Halve the pomegranate and carefully remove the seeds in a bowl. Add to the dressing the juice of the pomegranate seeds that was collected when you took them out. Roughly chop the walnuts and set aside.
- Warm up the plates in the oven or microwave shortly before the end of the cooking time. Take the beetroot out of the oven and cut them into thin slices on a board. Be careful not to burn your fingers! Arrange these slices on the plates.
- Drape the lamb`s lettuce in the middle of each plate and pour the dressing over the lamb`s lettuce. Drizzle the warm juice from the aluminum foil over the beetroot. Spread a few pomegranate seeds and chopped walnuts over the plates and finally place the goat`s cream cheese in the middle of the lamb`s lettuce.
- Possibly serve with a fresh piece of baguette! And ready is a festive starter or a nice light main course for 2 people.
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