"A bunch of small, thinly sliced beets lay the foundation for this vibrant beet carpaccio with toasted walnuts and goat cheese."
Beet Carpaccio with Toasted Walnuts and Goat Cheese
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Prep time: 20mins
Serves or Makes: 3
Recipe Card
ingredients
- 1 bunch beets, with greens,
- 1/2 cup walnuts, toasted and chopped
- 2 tablespoon olive oil,
- 2 tablespoon lemon juice
- 1 teaspoon honey
- 1 large pinch sea salt
- 1 dash of pepper
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped Italian parsley
Method
Step 1
Wash and dry the beets then slice into thin slices.
Step 2
Chop the beet greens.
Step 3
Arrange them on a medium-sized plate then arrange the sliced beets on top, covering the whole plate.
Step 4
Heat a small skillet over medium-high heat and add the walnuts. Toast, stirring continuously until fragrant and light brown. Remove from heat and set aside to cool. Then, chop them.
Step 5
Sprinkle chopped walnuts on top of the beets along with chopped parsley and crumbled goat cheese.
Step 6
Whisk together in a small bowl- olive oil, lemon juice, honey, a pinch of salt, and a dash of ground black pepper.
Step 7
Drizzle the dressing on the salad, then season with salt and pepper.