Beetroot carpaccio with walnuts

Beetroot carpaccio with walnuts: thin slices with soft goat's cheese, rocket, olive oil and balsamic vinegar. Fresh, nutty and on the table quickly.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 280 kcal per serving
• Protein: 8 g
• Fat: 21 g
• Carbs: 14 g

Ingredients

• 400 g beetroot
• 100 g soft goat's cheese
• 40 g walnuts
• 50 g rocket
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1 pinch of fleur de sel

Method

You’ll need: frying pan · chopping board · knife

1. Cut the beetroot into very thin slices. Wash the rocket and dry it well.
2. Arrange the beetroot slices, slightly overlapping, on plates or a platter.
3. Stir the olive oil, balsamic vinegar and honey into a smooth dressing. Drizzle the dressing over the beetroot.
4. Dot small pieces of the soft goat's cheese over the top. Roughly chop the walnuts and toast them briefly in a dry frying pan.
5. Scatter the rocket and walnuts over the carpaccio. Finish with fleur de sel.
6. Serve straight away so the rocket and walnuts stay fresh and crunchy.

Good to know

A plate like this looks simple and still feels special. Earthy, fresh and creamy notes come together here without a big kitchen effort.

Swaps

Soft goat's cheese → sheep's milk feta (more protein, stronger flavour); walnuts → pecans (milder, also contain unsaturated fatty acids); honey → date syrup (unrefined sweetness, a little potassium); rocket → lamb's lettuce (milder, also contains folate)

Allergens

Contains milk and tree nuts; well suited to children if the walnuts are finely chopped, and during pregnancy make it with pasteurised soft goat's cheese.