Beetroot carpaccio with goat cheese

Name: Beetroot carpaccio with goat cheese
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 medium Beetroot boiled with a pinch of salt; 1/2 cup crumbled goat chesee or feta chesee; 2 very finely sliced green onions with some green tail.; bunch Finely chopped parsley or Arugula to garnish; 1 cup Fried until crispy sliced leek; 1 OPTIONAL peeled tangerine sliced to garnish; 2 tbsp Sherry vinagre (vinagre de yema) or balsamic vinagre or white wine vinagre or your preferred choice; 1/4 cup olive oil; 1/2 lime juice; 1 salt and fresh ground black pepper

bluepixelsz @cook_3130264

Beetroot carpaccio with goat cheese

bluepixelsz @cook_3130264

Saved

Ingredients

15 mins

4 servings

3 mediumBeetroot boiled with a pinch of salt
1/2 cupcrumbled goat chesee or feta chesee
2very finely sliced green onions with some green tail.
bunchFinely chopped parsley or Arugula to garnish
1 cup Fried until crispy sliced leek
1OPTIONAL peeled tangerine sliced to garnish
Dressing
2 tbspSherry vinagre (vinagre de yema) or balsamic vinagre or white wine vinagre or your preferred choice
1/4 cupolive oil
1/2lime juice
1salt and fresh ground black pepper

Saved

Steps

15 mins

1

Boil the beetroot. Peel the flesh and slice very thinly with a mandoline or an electric slicer or with a knife. Extend each slice in a plate one by one.
2

Drizzle the goat chesee and onion over de beet and add the fried leek. Garrnish with copped parsley (Optional and the tangerine)
3

Mix the dressing ingredients adjust flavor. Drizzle over the carpaccio serve immediately.