Are you looking for a fresh side dish or a fresh salad? We recently made this delicious vegetarian beetroot carpaccio. Although you will mainly find the beetroot cooked in dishes, raw beetroot is also great in dishes.
Whereas the famous Dutch red beet, when eaten raw, has a very earthy taste, the Chioggia beet is a fresh beet with a sweet touch. The Chioggia beet originates from the coastal town with the same name in Italy and is characterised by the beautiful colours when you cut the beet in half.
The fresh sweetness of the beet combines very well with goat cheese. Even if you are not a fan of goat cheese, you will be surprised by the combination. If you don’t dare to take a risk, you can switch to buffalo mozzarella as well.
Beet Carpaccio with Goat Cheese, Walnuts & Honey
- 1 Chioggia beet
- 200 gr walnuts
- goat cheese soft
- olive oil
- Peel the beetroot and rinse it under the tap.
- Use a slicer, mandolin, or vegetable slicer to thinly slice the beetroot.
- Divide the thin beetroot slices on a plate.
- Place a pan on the stove and caramelise the walnuts by heating them in the pan with honey until they have a nice golden colour.
- Spread the arugula in the centre of the beet carpaccio.
- Finish the salad with goat cheese and the caramelised walnuts.
- Drizzle the carpaccio with olive oil and some honey.