Your heart is guaranteed to skip a beet with this scrumptious vegetarian Carpaccio!

Ingredients

  • 1 medium beetroot
  • salt and pepper
  • Mild vinegar
  • Olives
  • Fresh Luxembourg goat's cheese (e.g. from the Bio Baltes farm of the Mullerthal)
  • Luxembourg Walnut Oil by André Zewen
  • A few fresh Rosemary

Instructions

Wash the beetroot and wrap it firmly in silver foil. Cook in the oven at 200° C for 40 to 60 minutes.

Allow to cool, peel and cut into very fine slices with a sharp knife or mandolin. Arrange overlapping on a plate like a carpaccio. Season with salt and pepper, add some mild vinegar and the nut oil, sprinkle with the goat cheese. Finish with some fresh Rosemary and olives.

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