Yellow beetroot carpaccio with fresh goat cheese quenelles

I love carpaccio that’s why I was thrilled when I saw the theme of the Battle Food #34 organised by Hélène of Rock the Bretzel’s blog.

The Battle food was created by Carole of Sunrise Over Sea, that’s a food challenge between blogger and non-blogger. We don’t win anything, this is just to have some fun. And by the way I quite enjoy it, because sometimes I do not have anymore ideas on what I could be cooking !

If you want to know more about this food challenge as well as the participants, check the french version of this post.

After a great scallop carpaccio, today I am sharing with you guys a yellow beetroot carpaccio with some fresh goat cheese quenelles. Hoping that you will enjoy it !

Yellow beetroot carpaccio with fresh goat cheese quenelles

a French girl “cuisine”

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Starter

Cuisine French

Servings 6

Ingredients

  

• 3 large yellow beetroot 600 gr.
• 1/2 teaspoon of sea salt
• 1 teaspoon of vinegar
• 1 large Easter pink radish
• 200 gr. of fresh goat cheese
• 10 leaves of basil
• 1 dash of olive oil
• 1 dash of balsamic vinegar

Instructions

 

• Cut the tops of the beetroots and radishes (leave two centimeters). Place 2 beetroots in the pressure cooker, without peeling, with a bit of water, sea salt and 1 teaspoon of vinegar. Cook for 30 minutes. Leave to cool.
• In the meantime, peel the last beetroot as well as the radish. Slice finely using a mandoline and reserve.
• Chisel basil. Mix with the fresh goat cheese and form your quenelles using two large tablespoons and reserve.
• For the plates presentation, place 2 slices of cooked beetroots then 1 rough and go on until nothing left. Place the radish slices in the center, goat cheese quenelles and add a dash of olive oil and balsamic vinegar.
• I added a mix of fresh salad and flower for the decoration.

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