Beet carpaccio with goat cheese and raspberry dressing
This beet carpaccio is a simple yet impressive dish where thin slices of raw beet are topped with goat cheese, pumpkin seeds and alfalfa. The raspberry dressing with honey gives it a refreshing sweet-tart note.
2 servings
Ingredients
- 2 raw beets
- goat cheese
- 2 tbsp raspberry vinegar
- sea salt
- 1 tbsp pumpkin seeds
- honey
- alfalfa
Instructions
- 1
1. Peel the beets and slice them paper-thin using a mandoline (or a sharp knife). Arrange the slices neatly on a plate. You can use as many or as few as you like — the dish is best when you make it to your own taste.2. Crumble some goat cheese over the beets, then sprinkle with sea salt. Top with the pumpkin seeds and a drizzle of honey, and finish with a handful of alfalfa. Enjoy!
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