Beet carpaccio
A refreshing beet carpaccio with goat’s cream cheese, raspberry vinegar, walnuts and grapes offers the perfect combination of flavor and elegance.
Leicht
15 min.
Vegetarian
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Ingredients
1
Beet tuber
140
g Goat's cream cheese
2
EL Himbeeressig
Pepper
4
EL Walnuts
100
g Grapes
Red radish cress
1
EL Walnusskernöl, nativ
Preparation
Peel the beet and cut into wafer-thin slices using a slicer or a very sharp knife. Mix the goat’s cream cheese with the raspberry vinegar, salt and pepper, season to taste. Wash and halve the grapes. Roughly chop the walnuts and roast in a pan until fragrant. Spread half of the cream in the middle of two plates and top with the beet. Garnish with walnuts, grapes and cress. Finally, drizzle over some walnut kernel oil and a few dashes of raspberry vinegar and serve.
Recipe properties Appetizers & dipsAutumnsimpleVegetarianVinegar in a different way
Prepared with the following Byodo products
Himbeeressig
Grobes Premium Bio-Meersalz
Walnusskernöl, nativ
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