🍽️ Apple Beet Carpaccio with Goat Cheese and Honey Spelt Crunch

Name: Apple Beet Carpaccio with Goat Cheese and Honey Spelt Crunch
Total time: 30 min
Yield: 4 servings
Ingredients: 30 g walnut kernels (2 tbsp); 2 sprigs thyme; 40 g spelt flakes (4 tbsp); 60 g honey (4 tbsp); salt; 100 g goat camembert (8 small discs); 200 g tart apples 1 piece; e.g. Boskop); 250 g beetroot (2 bulbs; pre-cooked & vacuum-sealed); 20 g olive oil (2 tbsp); 20 g apple cider vinegar (2 tbsp); pepper; 120 g whole wheat baguette (4 slices)

400 kcal · 30 min · 4 servings

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Ingredients

30 g walnut kernels (2 tbsp)
2 sprigs thyme
40 g spelt flakes (4 tbsp)
60 g honey (4 tbsp)
salt
100 g goat camembert (8 small discs)
200 g tart apples 1 piece; e.g. Boskop)
250 g beetroot (2 bulbs; pre-cooked & vacuum-sealed)
20 g olive oil (2 tbsp)
20 g apple cider vinegar (2 tbsp)
pepper
120 g whole wheat baguette (4 slices)

Instructions

1. Chop the walnuts. Wash the thyme, shake it dry and pluck off the leaves. Thoroughly mix the walnuts with the thyme leaves, the spelt flakes, the honey and a pinch of salt.
2. Place the goat cheese medallions on a baking tray lined with baking paper. Distribute the honey spelt crunch over them and bake in the preheated oven at 200 °C (convection 180 °C; gas: level 3) for about 12 minutes until golden brown.
3. In the meantime, wash the apples and remove the cores using a corer. Slice or shred the apples and the beetroot into very thin slices and arrange them on a serving plate.
4. Vigorously whisk the olive oil with the apple cider vinegar and season the mixture with salt and pepper. Distribute the vinaigrette over the carpaccio and let it infuse for 5 minutes.
5. Place the goat cheese and the honey spelt crunch on the apple beet carpaccio and serve with baguette.

Nutrition per serving

kcal: 400
Protein: 12 g · Fett/Fat: 19 g · Carbs: 44 g