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Beetroot Carpaccio With Goat Cheese Recipe

Beetroot carpaccio with goat cheese Recipe
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Cooking Time : 15 minutes
Serving : 4
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Prepare the ingredients before making Beetroot carpaccio with goat cheese in your home. Then, follow these steps below to serve Beetroot carpaccio with goat cheese for your family or friends.

Ingredients: Beetroot carpaccio with goat cheese

  • 3 medium Beetroot boiled with a pinch of salt
  • 1/2 cup crumbled goat chesee or feta chesee
  • 2 very finely sliced green onions with some green tail.
  • bunch Finely chopped parsley or Arugula to garnish
  • 1 cup Fried until crispy sliced leek
  • 1 OPTIONAL peeled tangerine sliced to garnish
  • Dressing
  • 2 tbsp Sherry vinagre (vinagre de yema) or balsamic vinagre or white wine vinagre or your preferred choice
  • 1/4 cup olive oil
  • 1/2 lime juice
  • 1 salt and fresh ground black pepper

How to Make Beetroot carpaccio with goat cheese

If you have prepared the ingredients needed, now time to start cooking. There are 3 steps you must follow to make Beetroot carpaccio with goat cheese in your home by yourself.

    Step 1
  • Boil the beetroot. Peel the flesh and slice very thinly with a mandoline or an electric slicer or with a knife. Extend each slice in a plate one by one.
  • Step 2
  • Drizzle the goat chesee and onion over de beet and add the fried leek. Garrnish with copped parsley (Optional and the tangerine)
  • Step 3
  • Mix the dressing ingredients adjust flavor. Drizzle over the carpaccio serve immediately.
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