Thin raw or blanched beet slices, fresh goat cheese and toasted nuts: a colorful and vegetarian starter.

Ingredients

Cooked Beets (medium)
Fresh Goat Cheese
Grenoble Walnuts (chopped)
Arugula
Walnut Oil
Raspberry Vinegar
Honey

Instructions

Finely slice the beets using a mandoline. Arrange in a rosette pattern on plates.
Add arugula, goat cheese crumbles, and walnuts.
Whisk together oil, vinegar, and honey. Drizzle over and serve immediately.

Beet carpaccio with goat cheese and nuts

AI-generated image

This illustration was created by artificial intelligence: the author wrote the recipe and uses a generated image rather than a food photograph.

Beet carpaccio with goat cheese and nuts

Name: Beet carpaccio with goat cheese and nuts
Prep time: 20 min
Total time: 20 min
Yield: 4 portions
Ingredients: 4 unité Cooked Beets (medium); 100 g Fresh Goat Cheese; 40 g Grenoble Walnuts (chopped); 60 g Arugula; 2 c. à soupe Walnut Oil; 1 c. à soupe Raspberry Vinegar; 1 c. à café Honey

By Cookenzie

Appetizer

Servings

Difficulty

Easy

Allergens or preferences detected

Customize this recipe for your allergies and dietary preferences.

Chargement de la valeur nutritive…

Thin raw or blanched beet slices, fresh goat cheese and toasted nuts: a colorful and vegetarian starter.

Preheat the oven to 180°C (350°F).

Ingredients

4 unité
Cooked beets (medium)
100 g
Fresh goat cheese
40 g
Grenoble walnuts (chopped)
60 g
Arugula
2 c. à soupe
Walnut oil
1 c. à soupe
Raspberry vinegar
1 c. à café
Honey

Steps

Finely slice the beets using a mandoline. Arrange in a rosette pattern on plates.
Add arugula, goat cheese crumbles, and walnuts.
Whisk together oil, vinegar, and honey. Drizzle over and serve immediately.

PDF

AI-generated image

This illustration was created by artificial intelligence: the author wrote the recipe and uses a generated image rather than a food photograph.

Beet carpaccio with goat cheese and nuts

By Cookenzie

Appetizer

Servings

Difficulty

Easy

Allergens or preferences detected

Customize this recipe for your allergies and dietary preferences.

Chargement de la valeur nutritive…

Thin raw or blanched beet slices, fresh goat cheese and toasted nuts: a colorful and vegetarian starter.

Preheat the oven to 180°C (350°F).

Ingredients

4 unité
Cooked beets (medium)
100 g
Fresh goat cheese
40 g
Grenoble walnuts (chopped)
60 g
Arugula
2 c. à soupe
Walnut oil
1 c. à soupe
Raspberry vinegar
1 c. à café
Honey

Steps

Finely slice the beets using a mandoline. Arrange in a rosette pattern on plates.
Add arugula, goat cheese crumbles, and walnuts.
Whisk together oil, vinegar, and honey. Drizzle over and serve immediately.

PDF