Beetroot Carpaccio
- 30 min
- 370 kcal
You simply can’t beat this beetroot recipe for both deliciousness and simplicity. Impress your friends and yourself with this easy-yet-elevated carpaccio for your next lunch or dinner party.
Ingredients
4 servings
- 28.2 oz / 800 g beetroot
- 3.5 oz / 100 g goat cheese
- 2.3 oz / 65 g arugula
- 1/2 cup / 1.1 dl (110ml) roasted walnuts
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 2 tbsp olive oil
- 1 lemon juice and peel
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Boil the beetroots until they are ready for about 20 minutes. Rinse in cold water and peel.
- Cut thin slices, using a mandolin or a knife. Lay the slices on 4 plates.
- Mix together honey, dijon mustard, olive oil, lemon zest and lemon juice, salt, and pepper.
- Top the beets with arugula, crumbled goat cheese, walnuts, and vinaigrette.
- Perfect to make like four entrees or light lunch for two.
