Beetroot carpaccio with pomegranate and soft goat’s cheese

Beetroot carpaccio with pomegranate and soft goat’s cheese

Total: 20 Min. | Active: 20 Min.
vegetarian
Nutritional value / people: 469 kcal
, Fat: 33 g
, Carbohydrate: 31 g
, Protein: 10 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Caramelized nuts

2 tbsp sugar
2 tbsp water
70 g walnut kernels

Carpaccio

200 g boiled beets, thinly sliced
½ tbsp olive oil
¼ tbsp apple vinegar
salt and pepper to taste
100 g pomegranate seeds
70 g soft goats' cheese
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How it's done

Caramelized nuts

Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix, place on a sheet of baking paper, leave to cool.

Carpaccio

Arrange the beetroot slices on plates, drizzle oil and vinegar over the top, season. Roughly chop the nuts and scatter them over the beetroot with the pomegranate seeds and soft goat’s cheese.

How-tos

Deseeding pomegranates

Deseeding pomegranates

Chopping nuts

Chopping nuts

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