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Two textures beets carpaccio, fresh goat cheese and roasted walnuts

APPETIZERS, Vegetables and Fruits

Red beets cooked with a shallots persillade, chioggia beets raw in a spicy vinaigrette, as a carpaccio with fresh goat cheese, arugula and roasted walnuts.

Ingredients

Recipe for 4 persons

For the carpaccio

2 Unit(s)

Red beets

2 Unit(s)

Chioggia beets

2 Unit(s)

Shallot

6 Sprig(s)

Parsley

60 Ml

Olive oil

30 Ml

Apple cider vinegar

200 Gr

Fresh goat cheese

1 Handful(s)

Arugula salad

30 Ml

Walnuts

30 Ml

White wine vinegar

Olive oil
Salt and pepper

Preparation time: 60 min

For the preparations
Put the red beets in a big pot, cover with cold water and the white wine vinegar, bring it to boil and cook it for 1 hour. Cool it down, peel it and slice it finely.Peel the chiogia beets, slice it raw finely with the mandolina.Dice the shallots finely and chop the parsley.Put the walnuts on a baking tray, roast it in the oven for 4 minutes and crush it it.
For the carpaccio
Put the red beets slices on a backing tray, cover it with the parsley, the shallots, add 2 pinch of sea salt, some fresh black ground pepper and half of the oliv oil.Put the chioggia beets slices on a baking tray, cover it with the apple cider vinegar, the other half of the oliv oil, add 2 pinch of sea salt and some fresh black ground pepper.
For the platting
On a plate, alternate the slices of the two kinds of beets to form a circle, shred the goat cheese on the top, garnish with some arugula leaves, some walnuts and finish with a drizzle of oliv oil.