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🍽️ Thin Beetroot Carpaccio with Goat Cheese and Walnuts

275 kcal · 30 min · 4 servings

Ingredients

• 45 g walnut kernels (3 tbsp)
• 160 g arugula (2 bunches)
• 4 cooked beetroot bulbs
• 100 g goat cream cheese (in a block)
• lemons
• 3 tbsp olive oil
• salt
• pepper

Instructions

1. 1. Heat a frying pan without adding any fat.
2. 2. Add the nuts to the hot pan.
3. 3. Lightly toast the nuts.
4. 4. Remove the nuts from the pan.
5. 5. Let the nuts cool down.
6. 6. Wash the arugula thoroughly.
7. 7. Remove any damaged or wilted leaves from the arugula.
8. 8. Spin the arugula dry.
9. 9. Slice the beetroot thinly using a vegetable peeler.
10. 10. Arrange the beetroot slices in a rosette pattern on the plates.
11. 11. Cut the cheese into 8 millimeter thick slices.
12. 12. Halve the cheese slices.
13. 13. Place the cheese on top of the beetroot slices.
14. 14. Place the arugula in the center on top of the cheese.
15. 15. Roughly chop the cooled walnuts.
16. 16. Sprinkle the chopped walnuts over the carpaccio.
17. 17. Squeeze the half lemon.
18. 18. Mix 1 ½ tablespoons of lemon juice with the oil.
19. 19. Season the dressing mixture with salt.
20. 20. Season the dressing mixture with pepper.
21. 21. Drizzle the dressing over the carpaccio.
22. 22. Serve the dish immediately.

Nutrition per serving

• kcal: 275
• Protein: 8 g · Fett/Fat: 22 g · Carbs: 13 g