Beetroot carpaccio with pear and rocket

Name: Beetroot carpaccio with pear and rocket
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 250 g beetroot; 20 g Walnut kernels; 2 TABLESPOONS light balsamic vinegar; 1 TEASPOON medium hot mustard; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Pecorino cheese; 1/4 Apples; 1/4 Pear; 15 g Rocket

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

250 g beetroot
20 g Walnut kernels
2 TABLESPOONS light balsamic vinegar
1 TEASPOON medium hot mustard
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Pecorino cheese
1/4 Apples
1/4 Pear
15 g Rocket

Directions

1
Wash, peel and thinly slice the beetroot. Heat up the pan, roast the walnuts briefly in it and take them out. Mix vinegar, mustard, salt and pepper, fold in oil. Grate the pecorino finely. Peel apple and pear, cut out core. Dice the fruit finely. Wash and clean the rocket
2
Divide the beetroot between 2 plates. Arrange walnuts, apple and pear cubes and rocket on top. Finally drizzle dressing over it. Sprinkle the edge of the plate with black pepper. Add cheese