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Beetroot Carpaccio with Goat's Cheese and Rocket

Beetroot Carpaccio with Goat's Cheese and Rocket
4.7 36 ratings
Prep. 20 min
Total 20 min
6 portions
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Ingredients

Goat's Cheese
  • lemon thin peelings of skin only
    1
  • fresh chives
    12
  • fresh basil leaves
    10 g
  • soft goat's cheese
    150 g
  • crème fraîche
    80 g
  • fine sea salt
    ¼ tsp
  • ground black pepper
    2 pinches
Walnuts, Beetroot and Rocket
  • walnut halves
    50 g
  • cooked beetroot large (approx. 500 g), peeled (see tip)
    5 - 6
  • rocket leaves
    180 g
  • walnut oil plus extra for drizzling
    1 Tbsp
  • fine sea salt
    2 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 341 mg
Protein 9 g
Calories 1016 kJ / 245 kcal
Fat 20 g
Saturated Fat 9 g
Carbohydrates 6 g

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