Two textures beets carpaccio, fresh goat cheese and roasted walnuts
Appetizers, Vegetables and Fruits
Red beets cooked with a shallots persillade, chioggia beets raw in a spicy vinaigrette, as a carpaccio with fresh goat cheese, arugula and roasted walnuts.
IngredientsRecipe for 4 persons
For the carpaccio
Apple cider vinegar
Fresh goat cheese
White wine vinegar
- Olive oil
- Salt and pepper
Preparation time: 60 min
- For the preparationsPut the red beets in a big pot, cover with cold water and the white wine vinegar, bring it to boil and cook it for 1 hour. Cool it down, peel it and slice it finely.Peel the chiogia beets, slice it raw finely with the mandolina.Dice the shallots finely and chop the parsley.Put the walnuts on a baking tray, roast it in the oven for 4 minutes and crush it it.
- For the carpaccioPut the red beets slices on a backing tray, cover it with the parsley, the shallots, add 2 pinch of sea salt, some fresh black ground pepper and half of the oliv oil.Put the chioggia beets slices on a baking tray, cover it with the apple cider vinegar, the other half of the oliv oil, add 2 pinch of sea salt and some fresh black ground pepper.
- For the plattingOn a plate, alternate the slices of the two kinds of beets to form a circle, shred the goat cheese on the top, garnish with some arugula leaves, some walnuts and finish with a drizzle of oliv oil.
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