Beetroot Carpaccio

Must Try

The classic carpaccio in a vegetarian version. Delicious with goat cheese, walnuts and balsamic vinegar.



Cut the beetroot into very thin slices. You can do this with a sharp knife or you can use a mandolin or cheese slicer.
Toast the walnuts in a dry frying pan.
Cut the cherry tomatoes in half.
Divide the beetroot slices over 2 plates and divide some arugula over them. Finish the beetroot carpaccio by spreading the  balsamic  cream, walnuts, goat cheese and  cherry tomatoes over it.
Sprinkle with some salt and pepper.
beetroot Carpaccio

Source: Leukerecepten by leukerecepten-nl.
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