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Beetroot Carpaccio with Goat's Cheese and Rocket
Ingredients
Goat's Cheese
-
lemon thin peelings of skin only1
-
fresh chives12
-
fresh basil leaves10 g
-
soft goat's cheese150 g
-
crème fraîche80 g
-
fine sea salt¼ tsp
-
ground black pepper2 pinches
Walnuts, Beetroot and Rocket
-
walnut halves50 g
-
cooked beetroot large (approx. 500 g), peeled (see tip)5 - 6
-
rocket leaves180 g
-
walnut oil plus extra for drizzling1 Tbsp
-
fine sea salt2 pinches
Difficulty
easy
Nutrition per 1 portion
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