Beetroot carpaccio with chèvre and pistachios
Prep time: 15 minServes: 4
Pairs with
Colour elegance and flavour contrast — a rosé or light sparkling wine.
Ingredients
- 4 cooked beetroots
- 100 g chèvre
- 30 g pistachios
- Rocket
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Flaky salt
- Black pepper
Method
- 1Thinly slice beetroots onto a plate. Add rocket, crumble chèvre, and chop pistachios. Drizzle with olive oil and balsamic. Top with flaky salt and pepper.