Start your meal with this nice plate: Beetroot carpaccio with goats’ cheese and walnuts
How to Make Beetroot carpaccio with goats’ cheese and walnuts
less than 30 mins
no cooking required
- 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
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.