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Beet carpaccio and fresh goat cheese

Print Recipe
Prep Time 10 minutes
Servings 6 persons

Ingredients
  

  • 4 red beet cooked
  • 1 red beet raw
  • 150 gr fresh goat cheese
  • 6 cs olive oil
  • 6 walnut kernels
  • salt flower
  • black pepper mill

Instructions
 

  • Slice the cooked beets very finely with a knife or mandolin.
  • Slice very thinly the raw beet using a mandolin if possible.
  • Arrange the beets in the plates alternating cooked beet and raw.
  • Arrange small balls of fresh goat on beet carpaccio.
  • Finely chop walnut kernels. Sprinkle on the carpaccio.
  • Add olive oil, a little salt and pepper. Serve.