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Beetroot Carpaccio.

Beetroot Carpaccio With Goat Cheese

Angela Milnes
Delight your taste buds with this vibrant Beetroot Carpaccio! Thinly sliced beets are elegantly arranged and drizzled with a light vinaigrette, creating a dish that's as beautiful as it is delicious.
5 from 4 votes
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Beetroot Recipes
Cuisine Italian
Servings 3 Servings
Calories 213 kcal

Ingredients
  

  • 3 Beetroot
  • 1 Lemon Zested
  • 2 tablespoon Olive Oil
  • 1 teaspoon Dijon Mustard
  • 1 Cup Rocket Leaves
  • 50 g Goat Cheese
  • 20 g Pistachio Nuts Chopped

Instructions
 

  • Cut the cooked or roasted beets into thin slices.
  • Lay the thinly sliced beets out on a large serving plate, overlapping them slightly for a beautiful presentation.
  • Wash the lemon thoroughly and grate the zest. Sprinkle the lemon zest evenly over the beetroot slices.
  • Sprinkle a handful of fresh rocket leaves over the beetroot slices.
  • Place small pieces or crumbles of your chosen cheese (such as goat cheese or feta) on top of the beetroot and rocket leaves.
  • Drizzle a mixture of mustard and olive oil over the entire dish, ensuring an even distribution.
  • Finish by sprinkling chopped pistachio nuts over the top for added crunch and flavor. Sprinkle some freshly ground black pepper if desired.
  • Your Beetroot Carpaccio is now ready to serve! Enjoy this elegant and flavorful appetizer.

Notes

Drizzle with High-Quality Olive Oil: Finish the dish with a drizzle of premium quality extra virgin olive oil to enhance the flavors and add a luscious mouthfeel.
Select Fresh and Vibrant Beetroots: Choose beetroots that are firm, without any soft spots, and have vibrant skin color for the best flavor and texture.

Nutrition

Serving: 1gCalories: 213kcalCarbohydrates: 14gProtein: 6gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 8mgSodium: 148mgPotassium: 414mgFiber: 4gSugar: 7gVitamin A: 387IUVitamin C: 27mgCalcium: 56mgIron: 2mg
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