Beetroot Carpaccio

The beetroot carpaccio that I will make for myself, as a flexitarian, as a starter at Christmas while my in-laws eat oysters.

I use my special Mandoline V to cut thin slices of the beetrote and give an additional colour boost to the grilled cheese with my chalumeau!

It’s a vegetarian appetizer which is beautiful to look at and just absolutely delicious !!

Let’s see who else wants the same plate.

For 8 people

  • 50 g of walnut kernels
  • 40 g dried cranberries
  • 3 beets (about 200g)
  • 200 g soft goat cheese
  • 3 tablespoons liquid honey
  • 100 ml white wine vinegar
  • Salt, pepper
  • 3 tablespoons of oil
  • 8 stems of thyme
  • 125 g lettuce

Cut beetroots into very fine slices. Cut the cheese into 8 slices, place on a sheet of baking paper and drizzle with two tablespoons of honey. Bake in a hot oven at 175 ° C for 8 to 10 minutes.

Meanwhile whisk together vinegar, oil, salt, pepper and a tablespoon of honey.

Pluck thyme leaves from the stems. Clean the lettuce, wash, spin dry. Place beetroot on 8 plates. Garnish with salad, walnuts and cranberries. Drizzle with vinaigrette.

Remove the cheese from the oven, take it carefully and put it directly on the plate. Sprinkle with thyme and serve immediately.

Tip you can also take Camembert.

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2 thoughts on “Beetroot Carpaccio

  1. Bonjour,
    Doit-on utiliser des betteraves crues ou cuites pour cette recette?

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