Beetroot carpaccio with goat cheese

Name: Beetroot carpaccio with goat cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Beetroot Tubers; 3 TABLESPOONS Cider vinegar; 2 TEASPOONS Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 6 Stem(s) Thyme; 150 g Fresh goat cheese

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Beetroot Tubers
3 TABLESPOONS Cider vinegar
2 TEASPOONS Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
6 Stem(s) Thyme
150 g Fresh goat cheese

Directions

1
Clean, peel and slice or plane the beetroot into very thin slices (use disposable gloves if necessary)
2
Mix vinegar and honey, season with salt and pepper. Fold in the oil. Wash thyme, shake dry. Set aside something to garnish. Pluck the leaves from the stems and chop them
3
Spread some vinaigrette on a large serving dish. Arrange beetroot on it like roof tiles. Spread goat's cheese in flakes over it, sprinkle with the rest of the vinaigrette and garnish with thyme. Delicious with baguette