Carpaccio of Beetroot with Apple and Goat Cheese
A warm salad for these winter days.
Ingredients
-
Olive oil
-
3 boiled beetroot
-
50g rocket
-
1 apple
-
1 tablespoon honey
-
200g goat's cheese
-
chopped chives
Preparation Method
- Slice the beetroot very thinly and place on rosette-shaped plates.
- Season with fleur de sel and pepper.
- Place the rocket in the centre.
- Chop the apple into small cubes and place on top.
- Place the sliced goat’s cheese on an oven tray.
- Bake for 5 minutes in a preheated oven at 200°C.
- Arrange the cheese on top and sprinkle with chopped chives.
- Finish with a drizzle of honey and Olive Oil.
- Serve with a slice of toasted rye bread.
