Roasted beet carpaccio with goat cheese and walnut Ⓥ
Serves 2. Thinly sliced roasted beets topped with goat cheese and walnuts, finished with balsamic glaze. The earthy flavors complement the rich notes of the Acala White Wine Style sparkling tea .
Ingredients
- 2 medium beets, cleaned and cooked
- 50 grams of soft goat cheese
- 25 grams walnuts, coarsely chopped
- Balsamic glaze
- Salt and pepper to taste
- Fresh arugula (optional, for garnish)
- Extra virgin olive oil (optional, for drizzling)
Preparation method
- Preparing the beets: Preheat the oven to 200°C.
- Cut the cooked beets into thin slices. This can be done with a knife or with a mandolin for thin slices.
- Roasting the beets: Place the beet slices on a baking tray lined with baking paper.
- Sprinkle the beets with a little olive oil and season with salt and pepper to taste.
- Roast the beets in the preheated oven for about 15-20 minutes, or until they are tender and starting to brown slightly around the edges. Let them cool.
- Assembling the carpaccio: Divide the roasted beetroot slices over two serving dishes in a single layer.
- Crumble the soft goat cheese evenly over the beetroot slices and sprinkle the chopped walnuts over the goat cheese.
- Drizzle balsamic glaze over the whole thing for a sweet and tart flavor.
- Optional: Garnish the carpaccio with fresh rocket for an extra fresh touch. Sprinkle the whole with a little extra virgin olive oil for extra flavour.
