Beetroot Carpaccio with Goat's Cheese and Walnuts
Prep time: 15 minServes: 4
Pairs with
The earthy sweetness of beetroot against the tang of goat's cheese is simple but striking. A mineral sparkling or a light rosé handles the contrasts effortlessly.
Ingredients
- 4 medium cooked beetroots (not in vinegar), very thinly sliced
- 100g soft goat's cheese, crumbled
- 40g walnuts, toasted and roughly chopped
- Handful of rocket leaves
- 2 tbsp olive oil
- 1 tbsp sherry or apple cider vinegar
- Flaky sea salt, black pepper
- Honey for drizzling (optional)
Method
- 11. Lay the beetroot slices overlapping on a large plate — like fish scales, in a single layer.
- 22. Crumble goat's cheese over in irregular dollops.
- 33. Scatter walnuts and rocket leaves.
- 44. Whisk olive oil and vinegar together, drizzle over.
- 55. Finish with sea salt, pepper, and a thin drizzle of honey if you want an extra sweet contrast.