Beetroot Carpaccio with Goat Cheese | Summer Starter
(0)
15 min
Quick
Sezamo
Un aperitiv de vară spectaculos, elegant și răcoros: felii fine de sfeclă roșie coaptă, combinate cu brânză cremoasă de capră, rucola proaspătă, miez crocant de nucă și un dressing aromat de oțet balsamic și miere. Gata în doar 15 minute!
Preparation method
Preparation of ingredients
Slice the cooked beetroot into very thin (translucent) slices using a mandoline or a sharp knife.
In a dry pan, toast the walnuts over medium heat for 2-3 minutes until crispy and fragrant. Let them cool slightly and chop coarsely.
In a small bowl, prepare the dressing: emulsify 3 tablespoons of extra virgin olive oil with 1 tablespoon of balsamic vinegar, 1 teaspoon of natural wildflower honey, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper.
Chef's tip
If you use a mandoline for slicing the beetroot, you will get fine, uniform slices, just like in a gourmet restaurant.
For extra crunch, you can also add a few toasted pine nuts or pumpkin seeds.
80 min
Quick
