| Type | Per person |
|---|---|
| Energy | 155 kcal |
| Fat | 11 gr |
| of which saturated | 3 gr |
| Carbohydrates | 7 gr |
| of which sugars | 6 gr |
| Fibres | 4 gr |
| Protein | 6 gr |
| Salt | 0.3 gr |
Beetroot carpaccio with goat cheese
Starter
10 - 20 min
With seasonal products
100gr vegetables p.p.
Ingredients
| 300g cooked beetroot |
| 75g mesclun lettuce |
| piece of fresh ginger |
| 2 tablespoons balsamic vinegar |
| 2 tablespoons shaved unsalted almonds |
| 4 tablespoons fresh goat cheese |
| 1 tablespoon oil |
| 1 shallot |
Preparation
1. Remove the cooked beets from the packaging and remove the skin.
2. Divide the lettuce among plates, thinly slice the beetroot using a mandolin or peeler. Put them in a bowl.
3. Chop the shallot very finely. Grate 2 cm of the fresh ginger, put this together with the shallot in a sealable jar, add the oil, vinegar and freshly ground pepper. Close the jar and shake to make a homogeneous dressing. Pour this over the beetroot and stir well.
4. Toast the almond meal in a dry frying pan until light brown.
5. Lay the beet slices in a circle on the lettuce on 4 plates, crumble the goat's cheese on top and finally sprinkle the almond shavings on top.
Source: Fresh Harvest
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