2 beetroots (approx. 200 g)
70 g fresh goat's cheese
4 walnuts
A little balsamic cream
Dressing:
1 tbsp honey
1 tbsp rapeseed oil
2 tbsp dark balsamic vinegar
1 teaspoon salt
½ clove of garlic
1 pinch of pepper
Bread
Zur RegionWieneralpen.at
Level of difficulty: easy
1. Boil or steam the beetroots until soft (approx. 30–50 minutes), then rinse with cold water and peel off the skin.
2. Cut the peeled beetroots into thin slices using a vegetable slicer.
3. Mix the honey, rapeseed oil, balsamic vinegar, salt, finely chopped garlic and pepper well in a small bowl.
4. Arrange the beetroot slices in a flower shape on a starter plate and marinate generously with the dressing.
5. Cut the goat's cream cheese into large pieces and arrange on top of the beetroot carpaccio.
6. Roughly chop the walnuts and sprinkle over the beetroot and goat's cheese.
7. Drizzle with a little balsamic cream and serve with bread if desired.
When it comes to honey, use delicate blossom honey rather than strong forest honey, but ultimately, of course, decide according to your own taste.
