The classic carpaccio in a vegetarian version. Delicious with goat cheese, walnuts and balsamic vinegar.
Preparation
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.
Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!
*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.
