Beetroot Carpaccio Recipe at MyDish

Beetroot Carpaccio

3 stars based on 1 reviews Rate this Recipe

Method

  • Slice the beetroot thinly, using a sharp knife or mandolin slicer. Place the discs on 4 plates in circles following the shape of the plate. Crumble the goat's cheese and place equal amounts on each plate. Add a small handful of rocket and place the sun-dried tomatoes on top. Serve each plate with a drizzle of olive oil and a pinch of salt

    • Tips

    • Boil the beetroot whole (without top and tailing) so that it doesn't bleed colour and nutrients into the cooking water.

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    Ingredients

    • 200g boiled beetroot
    • 60g rocket
    • 70g goat's cheese
    • 50g semi-dried tomatoes
    • 4tbsp extra virgin olive oil
    • pinch salt

    By Views 1600  Added Mon Dec 8 2008


    A beautiful salad, perfect for January