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.
Why this dish is good for you
Beetroot is rich in nitrates that may lower blood pressure and has antioxidant properties. Goat cheese is easier to digest than cow's milk cheese and provides protein. Walnuts contain Omega-3 fatty acids and vitamin E. This dish is blood pressure lowering, antioxidant-rich, and heart-healthy.
Ingredients
- Beetroot200 g
- Goat Cheese50 g
- Walnuts20 Stück
- Arugula30 g
- Olive Oil (Extra Virgin)5 g
- Balsamic Vinegar5 g
- Salt1.3 g
- Pepper0.5 g
Method
- 1
Thinly slice cooked beetroot with a sharp knife or mandoline.
- 2
Arrange the beetroot slices overlapping on a plate.
- 3
Crumble goat cheese on top and sprinkle with chopped walnuts.
- 4
Add arugula as a garnish.
- 5
Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
- 6
Serve immediately.
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