22 May, 2016
Beetroot carpacio with goat cheese
Beets can be a star of a dish too. This cheap vegetable is often perceived as weird especially for it’s strong color. But it has a large potential to amaze with it’s hidden sweet flavor. Works really well with salty goat cheese. Karl doesn’t like it, but I’m still working on that!
Beetroot carpacio with goat cheese
Ingredients
- 1/2 beet per person
- 2 slices goat cheese per person
- salt, freshly ground pepper
- olive oil
- lettuce (optional)
Instructions
- Wrap each beet in aluminum foil and place in an oven heated to 180°C. Bake for around 60 minutes until the beets are soft.
- Take them out and let them cool down well.
- Peel the beets and slice very thinly and place on a plate, add some goat cheese on top
- Season with salt, pepper, olive oil.
- Top with some lettuce if you feel like it.
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