Beetroot Carpaccio with Goat's Cheese and Rocket
TM6 TM5

Beetroot Carpaccio with Goat's Cheese and Rocket

4.6 (20 ratings)

Ingredients

Goat's Cheese

  • 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

Nutrition
per 1 portion
Calories
1016 kJ / 245 kcal
Protein
9 g
Carbohydrates
6 g
Fat
20 g
Saturated fat
9 g
Sodium
341 mg

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