Beetroot Carpaccio
0.75 h
4 raciones
Difficulty:
Media
Ingredients
100 g red beetroot
100 g chioggia beetroot
60 g goat cheese
40 g cream
10 g cashew nuts
10 g lamb salad
5 g crushed garlic
100g extra virgin olive oil
5 g balsamic vinegar
Salt
Black and rose pepper
MARINADE FOR BEETROOT
100 g olive oil
Fresh lemon juice 2 lemons
20 g fresh rosemary.
METHOD
- Bake beetroot, covered in tin foil 160c for 60 minutes.
- Cut baked beetroot and raw Chioggia beet to slices, about 0,4 cm.
- Salt and pepper.
- Put both of the beetroots to marinade for 5 hours.
- Mix goat cheese with cream with mixer.
- Lightly road cashew nuts on the pan.
SALAD DRESSING
- Mix olive oil and balsamic vinegar with garlic.
- After beetroots have been marinated, dry off marinade on a kitchen towel.
- Place beetroots on the plate, first red beet, then Chiogga rounding the whole plate.
- To the middle of the plate place lamb salat and pour salad dressing on the top.
- On the top of beetroot slices place the mixed goat cheese and roasted cashew nuts.
- Salt and pepper by hand over the plate, rose pepper as for the color.
