Beetroot Carpaccio with Goat Cheese
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Aromatic beets combined with goat cheese and nuts – the perfect appetizer for four people.
Total1:051 h 5 min
Prep0:1515 min
Cook0:5050 min
Servings44
Per serving315 kcal315 kcal
Ingredients
2 medium beets
a handful of fresh arugula
a few beetroot leaves
sunflower and pumpkin seeds
pine nuts
100 g goat cheese
1 teaspoon French mustard
2 cloves of garlic
1/4 cup olive oil
2 teaspoons honey
1/2 teaspoon herbes de Provence
juice of half a lemon
salt and freshly ground black pepper to taste
Preparation
1
Wash the beets, wrap them in aluminum foil, and bake in an oven preheated to 180°C for 40–50 minutes until soft.2
Let the beets cool, then slice them thinly.3
Arrange the beet slices on a plate and place the arugula and beetroot leaves in the center.4
Toast the sunflower seeds, pumpkin seeds, and pine nuts in a dry pan.5
Sprinkle them over the carpaccio.6
Crumble the goat cheese into small pieces and evenly distribute it over the beets.7
In a mortar, grind the herbes de Provence with the garlic.8
Add the mustard, honey, olive oil, and lemon juice, season with salt and pepper, and mix well to create a smooth dressing.9
Drizzle the dressing over the carpaccio and serve immediately.
