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Beetroot Carpaccio with Goat's Cheese and Rocket
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- 1 lemon, thin peelings of skin only
- 12 fresh chives
- 10 g fresh basil leaves
- 150 g soft goat's cheese
- 80 g crème fraîche
- ¼ tsp fine sea salt
- 2 pinches ground black pepper
Walnuts, Beetroot and Rocket
- 50 g walnut halves
- 5 - 6 cooked beetroot, large (approx. 500 g), peeled (see tip)
- 180 g rocket leaves
- 1 Tbsp walnut oil, plus extra for drizzling
- 2 pinches fine sea salt
- per 1 portion
- 1016 kJ / 245 kcal
- 9 g
- 6 g
- 20 g
- Saturated fat
- 9 g
- 341 mg
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