French style carpaccio with raw beetroots, Goat cheese and walnuts

 
Starter
Raw beetroots carpaccio with goat cheese and walnuts
Serves: 
4
Preparation time: 
10 min
Ingredients: 
  • 1 raw red beetroot
  • 1 small raw chioggia beetroot
  • 8 walnuts
  • 50 g of Ile de France Goat cheese (2 oz)
  • 4 tbsp. walnut oil
  • Around 10 basil leaves
  • “Fleur de sel” salt, freshly ground pepper
Preparation: 

1. Peel and rinse the beetroots. Dry thoroughly.

 

2. Using a vegetable slicer, slice the beetroots very thinly and gradually arrange in a
circle on 4 separate plates.

 

3. Crumble the Goat cheese with a fork and arrange on the plates.

 

4. Roughly crush the nuts.

 

5. Sprinkle the nuts, oil and basil leaves over the beetroot on each plate.

 

6. Season to taste with salt and pepper, and serve immediately.

 

Serving Suggestion: Serve this carpaccio as a starter, perhaps with granary bread.

 

Tip: Try replacing the walnuts and walnut oil with hazelnuts and hazelnut oil.

Discover our Goat Log 4 oz

Ile de France Chèvre is a genuine traditional fresh goat cheese with a pleasant tanginess and a cream yet firm texture that enables a large variety of usages for all meals.

Read more

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