Beetroot carpaccio with goats’ cheese and walnuts

Name: Beetroot carpaccio with goats’ cheese and walnuts
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Georgian
Ingredients: 30.00 ml Olive Oil; 15.00 g Dijon mustard; 30.00 ml Red wine vinegar; 5.00 g Sugar; 200.00 g Beetroot; 100.00 g Goats' cheese; 50.00 g walnuts; 3.00 g Salt; 2.00 g Black Pepper

Although this no-cook starter idea sounds fancy, it's really a simple beetroot salad. Thin slices of sweet, earthy beetroot are slicked with a mustardy dressing and topped with tangy goats' cheese. Using rainbow beetroot makes it a little extra.

Prep15 min

Cook0 min

Servings4

Cal/serving230

#Vegetarian#salad#appetizer#beetroot#vegetable#carrot#spinach

Ingredients

Servings

Olive Oil30 ml
Red wine vinegar30 ml

Instructions

2 steps

1
Whisk the oil, mustard, vinegar, and sugar together in a small bowl, then season well with salt and pepper.
2
Fan the beetroot slices out over plates, drizzle with the mustard dressing, scatter over the goats' cheese and walnuts, and serve.

Nutrition

1 serving ≈ 113 g

Nutrition values are estimates. - means data is unavailable.

230

kcal

6.8g

Protein

Carbs

18g

Fat

2.3g

Fiber

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Beetroot carpaccio with goats’ cheese and walnuts

Ingredients

Instructions

Nutrition

My notes and cooking history

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