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Beetroot Carpaccio with Nut-coated Goat’s Cheese

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Recipe Ingredients

  • 4 beetroot, thoroughly washed
  • 2 garlic cloves
  • 30ml balsamic vinegar 15ml olive oil
  • 5ml sugar

Salad

  • 125ml basil pesto 30ml balsamic vinegar
  • 100g pistachio nuts,
  • finely chopped
  • 150g herbed goat’s cheese 30ml reduced balsamic dressing
  • microherbs, to garnish 

Recipe Directions

  1. Cook the beetroot in water for 20 minutes until almost cooked. Place on a large sheet of foil with the garlic. Drizzle with balsamic vinegar and olive oil, sprinkle with sugar and make a parcel, covering the ingredients with the foil.
  2. Roast for about 15 minutes in an oven preheated to 180°C. Remove from foil, cool down completely and peel. Chill.
  3. Cut into very thin slices using a mandolin or very sharp knife, and place on a large serving platter. Mix the pesto and balsamic vinegar and drizzle over the beetroot.
  4. Place the chopped nuts on a large plate or chopping board. Scoop out half teaspoonfuls of the herbed goat’s cheese, shape into balls and roll in the crushed nuts until completely covered.
  5. Place on top of the beetroot carpaccio, drizzle with reduced balsamic vinegar and garnish with microherbs. 

Each Serving:


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