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Wine with the meal Beetroot carpaccio with goat's cheese and walnuts on a Mediterranean-style table, Sauvignon Blanc from South Tyrol, wine glasses and garnishes.

Beetroot carpaccio with goat's cheese & walnuts

The beet carpaccio combines the earthy sweetness of finely sliced beet with creamy, slightly tart goat's cheese and nutty walnuts. A refreshing lemon-olive oil dressing, fresh rocket and a touch of honey make for an elegant starter that presents the flavors in a varied and balanced way. Ideal as a light introduction to a sophisticated menu.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Appetizer, Vegetarian
Cuisine French, Italian, Mediterranean
Servings 2 Servings
Calories 250 kcal

Cooking utensils

  • 1 Cutting board
  • 1 Sharp knife
  • 1 mixing bowl
  • 1 Plate

Ingredients
  

  • 2 medium-sized precooked beet
  • 100 g Goat's cream cheese
  • 30 g Walnut kernels
  • 1 Handful of rocket
  • 2 tsp honey
  • 2 1 tbsp olive oil
  • 1 1 tsp lemon juice
  • Salt Pepper

Preparation
 

Slicing the carpaccio

  • Cut the beet into wafer-thin slices and arrange in a fan shape on the plates

Garnishing and pressing

  • Arrange the goat's cheese in small dumplings on the carpaccio
  • Roughly chop the walnuts and sprinkle on top
  • Spread the rocket
  • Mix the olive oil, lemon juice, salt and pepper and drizzle over the carpaccio
  • Drizzle with honey

Recommended sides:

  • Fresh baguette
  • Lamb's lettuce with walnut dressing
  • Lentil vinaigrette

Nutritional values per portion

Calories: 250kcalCarbohydrates: 21gProtein: 8gFat: 17g
Keyword Beet, Carpaccio, Goat cheese, light, Vegetarian, Walnuts, Wine accompaniment
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