Beetroot carpaccio with pomegranate and soft goat’s cheese

Name: Beetroot carpaccio with pomegranate and soft goat’s cheese
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: quick recipes
Ingredients: 2 tbsp sugar; 70 g soft goats' cheese; 70 g walnut kernels; 200 g boiled beets; 100 g pomegranate seeds; ½ tbsp olive oil; ¼ tbsp apple vinegar; salt and pepper to taste

salad quick recipes Christmas

Total: 20 min. | Active: 20 min.

vegetarian

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Marlene Rissi – marlenes sweet things

Ingredients

for 2 person

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

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.

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