Roasted beet carpaccio with goat cheese and walnut Ⓥ

For 2 persons . Thinly sliced ​​roasted beets with a topping of goat cheese and walnuts, finished with a balsamic glaze. The earthy flavors complement the rich notes of the Acala White Wine Style .
Roasted beet carpaccio with goat cheese and walnut Ⓥ


  • 2 medium-sized beets, cleaned and cooked
  • 50 grams of soft goat cheese
  • 25 grams of walnuts, roughly chopped
  • Balsamic glaze
  • Salt and pepper to taste
  • Fresh arugula (optional, for garnish)
  • Extra virgin olive oil (optional, for drizzling)

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    Let's make this cocktail

  • 1

    Preparing the Beets: Preheat the oven to 200°C.

  • 2

    Slice the cooked beets into thin slices. This can be done with a knife or a mandoline for thin slices.

  • 3

    Roasting the Beets: Place the beet slices on a baking sheet lined with parchment paper.

  • 4

    Drizzle the beets with a little olive oil and sprinkle with salt and pepper to taste.

  • 5

    Roast the beets in the preheated oven for about 15-20 minutes, or until they are tender and lightly browned around the edges. Let them cool.

  • 6

    Assembling the Carpaccio: Arrange the roasted beet slices on two serving plates in a single layer.

  • 7

    Crumble the soft goat cheese evenly over the beet slices and sprinkle the chopped walnuts over the goat cheese.

  • 8

    Drizzle balsamic glaze over the whole for a sweet and tangy flavor.

  • 9

    Top the carpaccio with fresh arugula for an extra refreshing touch.
    Drizzle the whole with a little extra virgin olive oil for extra flavor.