Beetroot carpaccio with chevre cheese

1 serving

10 minutes

Beet carpaccio with goat cheese is an exquisite dish with a deep history, inspired by classic Italian carpaccio but adapted for plant-based cuisine lovers. Sweet, tender beetroot sliced thinly forms the base of an elegant composition. Creamy goat cheese adds a light tang and velvety texture, while fresh herbs bring notes of freshness. Garlic oil enhances the flavor, and pine nuts provide a subtle nutty aroma and crunchy texture. This dish pairs perfectly with white wine or light fruity drinks and is suitable for festive dinners and cozy gatherings. Beet carpaccio with goat cheese is not just an appetizer but a true gastronomic experience conveying the Mediterranean atmosphere.

Energy value per serving

• Calories: 322.4
• Proteins: 13.1g
• Fats: 22.1g
• Carbohydrates: 18.9g

Ingredients

• Beet: 168 g
• Arugula: 19 g
• Romaine lettuce: 29 g
• Olive oil: 10 ml
• Garlic: 4 g
• Pine nuts: 5 g
• Goat cheese: 40 g

Cooking steps

1. Boil the beet until al dente, peel it, and slice it on a slicer.

   Required ingredients:

   • Beet: 168 g

2. We cut the goat cheese into flakes.

   Required ingredients:

   • Goat cheese: 40 g

3. On a plate, arrange boiled beetroot in waves, with a mound of salad mix in the center. Sprinkle with crumbled goat cheese. Drizzle with garlic oil and garnish with pine nuts.

   Required ingredients:

   • Beet: 168 g
   • Arugula: 19 g
   • Romaine lettuce: 29 g
   • Goat cheese: 40 g
   • Olive oil: 10 ml
   • Garlic: 4 g
   • Pine nuts: 5 g