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Yellow beetroot carpaccio with fresh goat cheese quenelles

18 August 2015 · Natacha 1 Comment

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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.

Yellow beetroot carpaccio with fresh goat cheese quenelles

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 !

Yellow beetroot carpaccio with fresh goat cheese quenelles

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

Yellow beetroot carpaccio with fresh goat cheese quenelles

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

Yellow beetroot carpaccio with fresh goat cheese quenelles

a French girl “cuisine”
Print Recipe Pin Recipe
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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Dietetic, French food, Salad, Salty, Starter, Summer recipes, Vegetarian

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Comments

  1. katerinasgift says

    19 August 2015 at 18 h 01 min

    Absolutely amazing!!

    Reply

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