Beetroot Carpaccio with Goat Cheese and Walnuts
An elegant and colorful carpaccio made from thinly sliced beetroot, creamy goat cheese, and crunchy walnuts. A perfect starter or light lunch.
- 15 minutes
- 1 serving
- Main course
- gluten-free
- vegetarian
- blood-pressure lowering
- antioxidant
- heart-healthy
- rich in omega-3
- high in protein
Ingredients
- 200 g Beetroot
- 50 g Goat Cheese
- 20 piece Walnuts
- 30 g Arugula
- 5 g Olive Oil (Extra Virgin)
- 5 g Balsamic Vinegar
- 1.3 g Salt
- 0.5 g Pepper
Instructions
- Thinly slice cooked beetroot with a sharp knife or mandoline.
- Arrange the beetroot slices overlapping on a plate.
- Crumble goat cheese on top and sprinkle with chopped walnuts.
- Add arugula as a garnish.
- Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
- Serve immediately.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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