Aromatic beets combined with goat cheese and nuts – the perfect appetizer for four people.
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 garlic cloves
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
Wash the beets, wrap them in aluminum foil, and bake in a preheated oven at 180°C for 40-50 minutes until soft. After baking, let them cool and slice thinly.
Arrange the beet slices on a plate, placing the arugula and beetroot leaves in the center. Toast the sunflower seeds, pumpkin seeds, and pine nuts in a dry pan. Sprinkle them over the carpaccio.
Crumble the goat cheese into small pieces and evenly distribute it over the beets.
In a mortar, grind the herbes de Provence with the garlic, then add the mustard, honey, olive oil, and lemon juice. Mix well to create a smooth dressing.
Drizzle the dressing over the carpaccio and serve immediately.