Beetroot Carpaccio with Goat Cheese
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Aromatic beets combined with goat cheese and crunchy toppings create an elegant appetizer with a distinctive flavor.
Total1:301 h 30 min
Prep0:2020 min
Wait1:101 h 10 min
Servings44
Per serving315 kcal315 kcal
Ingredients
Preparation
Medium beetroot2 pcs
Arugulaa handful
Beet greensa handful
Sunflower seeds2 tbsp
Pumpkin seeds2 tbsp
Pine nuts2 tbsp
Goat cheese100 g
Wholegrain mustard1 tsp
Garlic2 cloves
Olive oil1/4 cups
Honey2 tsp
Herbes de Provence1/2 tsp
Lemon juice1/2 pcs
Salt and pepper
Ingredients
Preparation
Medium beetroot2 pcs
Arugulaa handful
Beet greensa handful
Sunflower seeds2 tbsp
Pumpkin seeds2 tbsp
Pine nuts2 tbsp
Goat cheese100 g
Wholegrain mustard1 tsp
Garlic2 cloves
Olive oil1/4 cups
Honey2 tsp
Herbes de Provence1/2 tsp
Lemon juice1/2 pcs
Salt and pepper
1
Preheat the oven to 180°C.2
Wash the beets, wrap them in aluminum foil, and bake them for 40-50 minutes, until tender.3
Take the beets out of the oven and set them aside to cool.4
Slice the cooled beets into thin rounds.5
Arrange the beet slices on a plate, and place the arugula and beet greens mixture in the center.6
Toast the sunflower seeds, pumpkin seeds, and pine nuts in a dry pan.7
Sprinkle the carpaccio with the toasted seeds and pine nuts, then crumble the goat cheese evenly on top.8
In a mortar, crush the garlic with the herbes de Provence.9
Add the mustard, honey, olive oil, and lemon juice. Season with salt and pepper and mix thoroughly until a smooth dressing forms.10
Drizzle the carpaccio with the prepared dressing.
