🍽️ Beetroot Carpaccio with Goat Cheese and Caramelized Walnuts

Name: Beetroot Carpaccio with Goat Cheese and Caramelized Walnuts
Total time: 30 min
Yield: 4 servings
Ingredients: walnut kernels 3 tbsp; sugar 2 tbsp; salt pinch; sweet mustard 1 tbsp; olive oil 4 tbsp; balsamic vinegar, dark 1 tbsp; pepper, black ground pinch; mixed salad leaves 50 g; goat cheese roll 100 g; beetroot, pre-cooked 500 g

358 kcal · 30 min · 4 servings

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Ingredients

walnut kernels 3 tbsp
sugar 2 tbsp
salt pinch
sweet mustard 1 tbsp
olive oil 4 tbsp
balsamic vinegar, dark 1 tbsp
pepper, black ground pinch
mixed salad leaves 50 g
goat cheese roll 100 g
beetroot, pre-cooked 500 g

Instructions

1. Heat a pan over medium heat.
2. Roast the walnuts in it for about two minutes without oil, stirring constantly.
3. Sprinkle sugar and salt over the nuts as soon as the sugar starts to melt.
4. Mix everything well so the nuts are evenly coated.
5. Remove the nuts from the pan and let them cool on a plate.
6. Mix sweet mustard, three tablespoons of olive oil, vinegar, salt, and pepper in a bowl to make a dressing.
7. Wash the salad and spin it dry thoroughly.
8. Coarsely chop the cooled caramelized walnuts.
9. Cut the goat cheese into small cubes or crumble it with your fingers.
10. Drain the beetroot and slice or shave it into very thin slices.
11. Evenly spread half of the dressing on a large plate.
12. Lay the beetroot slices flat on the dressing.
13. Brush the slices with the remaining dressing.
14. Put the dry salad into the bowl with the remaining dressing.
15. Marinate the salad with one tablespoon of olive oil.
16. Sprinkle the goat cheese over the beetroot.
17. Place the marinated salad and the chopped walnuts on top.
18. Serve the carpaccio immediately.

Nutrition per serving

kcal: 358
Protein: 8 g · Fett/Fat: 30 g · Carbs: 24 g