Start your meal with this nice plate: Beetroot carpaccio with goats’ cheese and walnuts
How to Make Beetroot carpaccio with goats’ cheese and walnuts
Preparation time:
less than 30 mins
Cooking time:
no cooking required
Serves:
Serves 4
Dietary:
Vegetarian
Ingredients
- 2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 2 tsp red wine vinegar
- pinch caster sugar
- 200g/7oz cooked beetroot
- 80g/2¾oz soft goats’ cheese, crumbled
- 50g/1¾oz walnuts
- salt and freshly ground black pepper
Method
-
Whisk the oil, mustard, vinegar and sugar together in a small bowl and season well with salt and pepper.
-
Fan the beetroot slices out over small plates and drizzle over the mustard dressing. Scatter over the goats’ cheese and walnuts and serve.
