Beetroot carpaccio with goat's cheese and walnuts

Beetroot carpaccio with goat's cheese and walnuts: a fresh, elegant recipe with lamb's lettuce, olive oil and a honey mustard dressing.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 320 kcal per serving
• Protein: 8 g
• Fat: 25 g
• Carbs: 12 g

Ingredients

• 2 beetroot
• 100 g soft goat's cheese
• 40 g walnuts
• 50 g lamb's lettuce
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp mustard
• 1 pinch of sea salt

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · mandoline

1. Roughly chop the walnuts and toast them briefly in a dry frying pan until fragrant. Then leave them to cool a little.
2. For the dressing, stir the olive oil, honey, apple cider vinegar, mustard, sea salt and pepper together in a jar or small bowl until smooth.
3. Slice the pre-cooked beetroot very thinly with a mandoline or a sharp knife. Lay the slices on large plates, slightly overlapping.
4. Pour the dressing over the beetroot and place the lamb's lettuce in the middle. Dot the soft goat's cheese over the top in small quenelles or crumbs.
5. Finally, scatter the toasted walnuts over the carpaccio and leave it to stand briefly.

Good to know

A plate like this looks special but stays pleasantly uncomplicated. Earthy, fresh and creamy notes come together really well here.

Swaps

Soft goat's cheese → feta made from sheep's milk (more protein and calcium). Walnuts → pecans (milder, also with unsaturated fats). Honey → date paste (also adds a little fibre). Lamb's lettuce → rocket (stronger flavour, also contains folate and vitamin K).

Allergens

Contains milk, walnuts (tree nuts) and mustard. Usually fine for children if the walnuts are finely chopped; in pregnancy, only use soft goat's cheese without a rind, made from pasteurised milk.