Beetroot Carpaccio with Goat's Cheese and Rocket

Beetroot Carpaccio with Goat's Cheese and Rocket

4.7 35 ratings

Prep. 20 min

Total 20 min

6 portions

Ingredients

Goat's Cheese

lemon thin peelings of skin only
1
fresh chives
12
fresh basil leaves
10 g
soft goat's cheese
150 g
crème fraîche
80 g
fine sea salt
¼ tsp
ground black pepper
2 pinches

Walnuts, Beetroot and Rocket

walnut halves
50 g
cooked beetroot large (approx. 500 g), peeled (see tip)
5 - 6
rocket leaves
180 g
walnut oil plus extra for drizzling
1 Tbsp
fine sea salt
2 pinches

Nutrition per 1 portion

Calories 245 kcal / 1016 kJ

Protein 9 g

Fat 20 g

Carbohydrates 6 g

Saturated Fat 9 g

Sodium 341 mg

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UK and Ireland

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