Beetroot carpaccio with goats’ cheese and walnuts
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 4
- Dietary
- Egg-freeVegetarian
Although this no-cook starter idea sounds fancy, it's really a simple beetroot salad. Thin slices of sweet, earthy beetroot are slicked with a mustardy dressing and topped with tangy goats' cheese. Using rainbow beetroot makes it a little extra.
By Ella Tarn
Ingredients
- olive oil: 2 tbsp extra virgin olive oil
- Dijon mustard: 1 tsp Dijon mustard
- red wine vinegar: 2 tsp red wine vinegar
- caster sugar: pinch caster sugar
- beetroot: 200g/7oz cooked beetroot (not in vinegar), finely sliced
- : 80g/2¾oz soft goats’ cheese, crumbled
- walnuts: 50²µ/1¾´Ç³ú walnuts, roughly chopped
- black pepper: salt and freshly ground black pepper
Method
Whisk the oil, mustard, vinegar and sugar together in a small bowl and season well with salt and pepper.
Fan the beetroot slices out over small plates and drizzle over the mustard dressing. Scatter over the goats’ cheese and walnuts and serve.
Recipe tips
Using ready-cooked, vacuum-packed beetroot makes this salad super quick to rustle up, but you could also cook a variety of colours of beetroot to make it really pretty.
To do this, simply boil the beets in their skins until tender, or wrap them individually in foil and bake for 1–1½ hours at 180C/160C Fan/Gas 4. Slip off the skins, trim and then slice as above.
