Beet carpaccio is a delicious appetizer option. By adding arugula salsa and goat cheese, you’ll get a flavorful snack.
Ingredients
Carpaccio
- Beets – 4 pieces
- Honey – 2 teaspoons
- Apple cider vinegar – 2 tablespoons
Salsa
- Canola oil – 50 ml
- Pine nuts – 50 g
- Arugula – 70 g
- Amber cheese – 50 g
Extras
- Goat cheese – 100 g
Preparation
Step 1: Roast the Beets Thoroughly wash the beets, then wrap them in aluminum foil. Place them in the oven and roast at 180°C (convection) for about 50 minutes – until they are soft (check by inserting a toothpick).
Step 2: Prepare the Carpaccio In a bowl, mix honey with apple cider vinegar. Peel and slice the cooled beets thinly and arrange them on a plate. Drizzle lightly with the honey and vinegar mixture.
Step 3: Toast the Pine Nuts In the oven (at 180°C, without convection, for about 5-8 minutes) or on a dry pan, toast the pine nuts until lightly browned.
Step 4: Prepare the Salsa Chop the arugula. Grate the amber cheese using a grater. Mix the chopped arugula with the toasted pine nuts, add the grated amber cheese. Season everything with canola oil.
Arrange the arugula salsa over the beets drizzled with honey and vinegar mixture, and place pieces of goat cheese on top.
