Beetroot Carpaccio with Goat's Cheese and Walnuts

Thinly sliced beetroot meets creamy goat's cheese, toasted walnuts and a fine mustard-honey vinaigrette. The components can be prepared the day before, so you have time for your guests when plating.

By yumbelo · 6 servings · 35 minutes

Ingredients

• 500 g Beetroot, pre-cooked and vacuum-packed
• 200 g Fresh goat's cheese
• 80 g Walnut kernels
• 2 tbsp Walnut oil
• 2 tbsp Olive oil
• 1 tbsp Apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp Honey
• 60 g Lamb's lettuce
• 1 bunch Dill
• Salt
• Black pepper, freshly ground

Method

1. Toast the walnuts without fat in a pan over medium heat for three to four minutes, until fragrant, then chop coarsely and let cool.
2. Take the beetroot out of the packet, drain and slice thinly with a sharp knife. They can be prepared the day before and stored covered in the refrigerator until serving.
3. For the vinaigrette, whisk together the apple cider vinegar, Dijon mustard, honey, salt and pepper in a small bowl. Whisk in the olive oil and walnut oil until smooth.
4. Mash the goat's cheese in a bowl with a fork until creamy and season with salt and pepper.
5. Wash the dill, shake dry and pick off the leaves. Trim and wash the lamb's lettuce.
6. To plate, arrange the beetroot slices in overlapping layers on six plates and season lightly with salt. Place a dollop of goat's cheese on each.
7. Lightly dress the lamb's lettuce with the vinaigrette and arrange on the plates. Sprinkle with the toasted walnuts and dill. Serve immediately.